Peppadews Piquant Peppers the Pickling Recipe
Transform your favorite South African-inspired Peppadew peppers into a tangy, sweet, and spicy treat with this irresistible pickling recipe! Featuring fresh or jarred Peppadew piquant peppers steeped in a perfectly balanced brine of white vinegar, water, sugar, and aromatic spices like garlic, mustard seeds, and bay leaves, this quick and easy recipe is a must-try for pickle enthusiasts. Ready in just 30 minutes of prep and cooking time, these vividly flavored peppers are perfect as a zesty snack, a vibrant addition to charcuterie boards, or a bold topping for sandwiches and salads. With a refrigerator shelf life of up to 3 months, these homemade pickled Peppadews are as practical as they are delicious.
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Recipe Information
Ingredients
- 500 grams Peppadew piquant peppers (fresh or jarred, deseeded)
- 300 ml White vinegar
- 200 ml Water
- 150 grams Granulated sugar
- 1 tablespoon Salt
- 4 cloves Garlic cloves, thinly sliced
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Mustard seeds
- 2 leaves Bay leaves
Instructions
Wash the Peppadew peppers thoroughly and carefully remove the seeds using a small knife. Wear gloves to protect your hands as the peppers can be spicy.
In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a gentle boil over medium heat, stirring until the sugar and salt dissolve completely.
Add the garlic slices, black peppercorns, mustard seeds, and bay leaves to the saucepan. Reduce the heat to low and simmer for 5 minutes to allow the flavors to infuse.
Pack the deseeded Peppadew peppers tightly into sterilized jars, ensuring there is minimal empty space but without crushing the peppers.
Pour the hot pickling liquid over the peppers, ensuring they are completely submerged. Divide the garlic, peppercorns, mustard seeds, and bay leaves equally among the jars.
Let the jars cool to room temperature. Seal tightly with lids and refrigerate for at least 24 hours before consuming for the flavors to develop. For best results, wait 3-5 days.
Store the pickled Peppadew peppers in the refrigerator for up to 3 months. Always use clean utensils when retrieving peppers to maintain their freshness.
Nutrition Facts
Calories |
74 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 16.1 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
