Pickling Biquinho peppers is the best way to enjoy these delicious morsels. Here is a simple recipe to use up your abundant harvest of Biquinho pods!
Pickled Biquinho Peppers Recipe
(Also known as Pickled Sweety Drops)
- 2 cups+ Biquinho peppers (ranging from yellow to red)
- 1 Part (1 cup) white wine vinegar or other clear vinegar
- 1 Part (1 cup) water
- 3 garlic cloves
- 10 black peppercorns
- 1 dried bay leaf or fresh
- 1 pinch salt (to taste)
- 1 pinch white sugar (to taste)
Instructions
Wash and dry the Biquinho peppers, poke a hole in each one if you can to allow for the brine to infuse them, and place in the sterilized jars.
Bring vinegar and water to a simmering boil in a saucepan, add garlic, peppercorns, bay leaf, salt and sugar and simmer for a couple of minutes. Pour this pickling brine over the Biquinho peppers in the jars. Wipe the rims and sides clean and seal the jars. Leave jars on the counter to cool off to room temperature, then store in the fridge. Enjoy within a month, they get a little softer and better after about 2 days in the fridge.
Serve these Pickled Sweety Drop Peppers as an appetizer or garnish – they are great on charcuterie boards or veggie trays! They’re also delicious on sandwiches, as a pizza topping, or tossed into stir-fries and soups!
We're not the only ones who like Biquinho peppers! Martha Stewart posted about harvesting and pickling hers from her garden in her Instagram post. Growing Biquinho peppers is easy from seeds, they grow into lush plants with tons of little pods that are a must-have for any culinary enthusiast! They have a crunchy texture and juicy bite, blending citrusy, fruity, and slightly smoky notes and sweet-to-mild heat with 500-1,000 Scoville Heat Units, so they're beloved by everyone.
Above: These ripening Biquinho peppers grown from seed are ready to pick and pickle!
