Citizens, I, the unfathomable and occasionally didactic TFD, have felicitously deigned to share my personal recipe for Brazilian pickled peppers, a great treat in the South American country! J
These are no ordinary pepper, however – these are Biquinho (Little Beak) peppers, unique to the Amazon region!
Also known as “Sweety Drops,” in the U.S., these small, tear-shaped peppers originated in the Peruvian Amazon, where they were discovered and brought back to the Gandules Inc. headquarters in Peru and cultivated – it is now a staple in both Peru and Brazil.
They have a sweetness and only a little heat (about 1000 Scoville Units) and work well in salads, paired with cheese and charcuterie, pizza or pastas, or even in baked goods.
These are hard to find in the United States, but here is a source for the variety pre-made in a jar. We will dump the liquid they came in and pickle them properly in true TFD fashion!
Brazilians enjoy these delightful peppers on almost everything and who could blame them – they are sweet with a little heat and thanks to my special pickling brine, herbaceous, garlicky and peppery!
A good Brazilian would use their national liquor, cachaça, as part of the brine – we will do the same. It can be purchased at most BevMo outlets or online.
White vinegar is the normal brine souring agent, but I greatly prefer my secret trick – to use vinegar from a can of green peppercorns! It adds a great peppery note as do the green peppercorns themselves! My addition of herbs also adds great flavor.
Citizens, this is a wonderful condiment that I hope you choose to try ASAP!
Battle on – The GeneralissimoPrint
- Biquinho peppers (also known as Sweety Drop in English) – substitute other peppers as you see fit
- 1 cup of vinegar from a can of green peppercorns
- 1 cup of cachaça
- 1 tablespoon minced fresh oregano
- 2 tablespoons sugar
- 1 teaspoon of salt
- 4 cloves of garlic, lightly crushed
- 2 bay leaves
- 1 nutmeg, halved
- 2 tablespoons green peppercorns from a can
- 2 small sprigs of washed rosemary
- 1 large Mason Jar
- Make the preserving liquid by combining the vinegar, cachaça, sugar and salt in a medium sauce pan, bringing the liquid to a boil and boiling for two minutes. Reserve, keeping simmering – it should have the consistency of a thin syrup. If not, reduce to that state, then simmer.
- Prepare a large mixing bowl by filling it halfway with cold water, then adding several ice cubes. In another saucepan bring at least 4 cups (1 liter) of water to the boil.
- If using fresh peppers, put the peppers in the boiling water and let boil for 20 seconds only. Remove from the heat, drain immediately in a sieve or colander, then plunge the peppers into the ice water to stop the cooking process. Drain again. Reserve.
- If using canned or jarred peppers, the boiling step may be skipped.
- Using a properly sterilized Mason jar or other canning jar, pack the jar loosely with peppers plus the remaining spices including the rosemary sprig.
- Bring the preserving liquid back to the boil, then fill the jar completely with the liquid. Tap the jar on a table or countertop a few times to make sure there are no air bubbles in the jar. Seal the jar and process in boiling water.
- When processing is complete, let the jar cool completely on a wire rack. Let the jar stand in a cool, dark place for at least two weeks before consuming, and keep uneaten portions in the refrigerator once the jar is opened.
- Calories: 174.41 kcal
- Sugar: 7.32 g
- Sodium: 257.16 mg
- Fat: 0.43 g
- Saturated Fat: 0.23 g
- Trans Fat: 0.0 g
- Carbohydrates: 10.56 g
- Fiber: 1.54 g
- Protein: 0.73 g
- Cholesterol: 0.0 mg
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