Ingredients
The following ingredients have 4 Servings
- 2 cups biquinho peppers ((yellow or red) I totally forgot to weigh them, I'll do it next summer!)
- 200 ml white wine vinegar (or clear vinegar)
- 200 ml water
- 100 ml Cachaça (optional)
- 2 medium garlic cloves
- 10 black peppercorns
- 1 dried bay leaf (or fresh)
- 1 pinch salt
- 1 pinch white sugar
Instruction
- Wash and dry the biquinho peppers and place in the sterilsed jars.Click here to read up on how to sterilse jars.
- Bring the vinegar and water to a simmer in a small saucepan, over medium heat and add the garlic, peppercorns, bay leaf, salt and sugar. Simmer for 2 minutes.
- Add the Cachaça, if using. Simmer for 1 minute.
- Pour this pickling brine over the biquinhos in the jars. Wipe the rims and sides clean and seal the jars. Leave on the kitchen counter to come to room temperature, then store in the fridge.Leave at least 2 days for the flavours to develop and the peppers to soften slightly. Consume within a month.
