PEPPADEWS (PIQUANTé PEPPERS): THE PICKLING RECIPE
*** The description "Peppadews" is not accepted by the site, so I had to change it -- but it is NOT a bell pepper. Also called "piquante peppers", a peppadew is about the size of a golf ball or smaller. Although this pepper in its raw state is not available in the States, someone from South Africa has asked for a pickling recipe. Here is a great one, with which my sister and I pickled hundreds of bottles. The method can be used for any small peppers. In my family with a long history of canning/bottling we put clean bottles in a cold oven on an oven tin, heat oven to 325 deg F/ 160 deg C, and leave it there until needed (at least 15 minutes). This method has never failed us and our bottles keep perfectly -- without the hassle of the canning bath method. The amount of peppadews is a guess, as I never wrote that down! This recipe fills about 2 x 375 ml bottles. The peppadews shrink a little with cleaning and parboiling. Prep and cooking time are guesses.
Provided by Zurie
Categories Vegetable
Time 1h
Yield 2 bottles
Number Of Ingredients 11
Steps:
- DO wear surgical gloves (from any pharmacy), as the seeds start stinging the hands after a while!
- Do the 1st Step the night before. Believe me, you'll find it is necessary!
- Cut off the stem side of the peppadews, and carefully scrape out the seeds with a small teaspoon. Rinse. Try to remove all seeds.
- Let the salt dissolve in the water. Then add the prepared peppadews. Make sure they're all in the brine by putting a plate or similar on top. Leave overnight at room temperature.
- Next day, using squeaky clean bottles and caps, put on a firm tin and into a cold oven. Heat oven to between 160 - 170 deg Celsius
- Now rinse the brine off the peppadews, rinse briefly with cold water, and leave in a colander to drain.
- Measure out into a large pot all the ingredients given in Step 2 (except the little green chillies), and stir well over low heat until ALL the sugar has dissolved. Then bring to a rolling, foamy boil.
- Add peppadews and chillis and boil them for only about 1 minute.
- Take hot bottles from the oven (be careful). First fill the bottles with peppadews, and then fill to about 1 1/2 cm from the top with the boiling liquid.
- Carefully wipe bottles round the top, and screw on the tops.
- (My sister and I used bottles with metal tops, the kind in which some pasta sauces are sold. The bottles should pop softly as they seal. If any do not seal, keep to use first).
- If sealed, will keep indefinitely.
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Sh Sh
[email protected]These peppers are the perfect party food.
Apurbo Gaming
[email protected]I could eat these peppers all day long!
SiraJ Abro
[email protected]These peppers are ???
Seth Comedy
[email protected]I'm obsessed with these peppers!
Mark Agbey
[email protected]These peppers are the bomb!
Onyebuchi Oluchi
[email protected]I'm so glad I found this recipe. These peppers are now a staple in my kitchen.
Kumar Pokchi
[email protected]These peppers are so versatile. I've used them in salads, sandwiches, and even on pizza.
Ali Ausgur
[email protected]I love the fact that these peppers are low in calories and fat. They are a great healthy snack.
Qaiser Shah
[email protected]These peppers are the perfect addition to any cheese board or charcuterie platter.
Dolgoon dol
[email protected]I've never had peppadews before, but I'm so glad I tried this recipe. They are so delicious!
patricia wright
[email protected]These peppers are so easy to make and they taste amazing! I will definitely be making them again.
Meme crux
[email protected]I love the sweet and spicy flavor of these peppers. They are the perfect snack or appetizer.
Zenat Ahmadzai
[email protected]These peppers are so addicting! I can't stop eating them.
Md SM Sajib
[email protected]I've made these peppers several times now and they are always a hit! They are the perfect addition to any party platter or appetizer spread.
Aniston Striblin
[email protected]These are so easy to make and taste delicious! I used them on a cheese board and they were a hit.