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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Pack the deseeded Peppadew peppers tightly into sterilized jars, ensuring there is minimal empty space but without crushing the peppers.
Step 5
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.
Step 6
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.
Step 7
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
| Serving size | (1191.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 916.9 |
| Total Fat 2.9g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 9097.0mg | 0% |
| Total Carbohydrate 215.6g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 192.0g | |
| Protein 5.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 162.8mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 1166.7mg | 0% |
Source of Calories