The Hirshon Brazilian Pickled Biquinho Peppers – Conserva de Pimenta Biquinho

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.6 from 15 reviews

Units Scale

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

Cook Mode Prevent your screen from going dark

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.