PEPPADEWS (PIQUANTÉ PEPPERS)
Homemade version of the shop-bought South African pickled peppers
Servings: 6 250ml jars
Ingredients
Brining
- 500 -750 g piquante bell peppers peppadews, red-ripe
- 60 g coarse salt koshering salt
- 600 ml water
Pickling
- 375 ml vinegar white grape vinegar preferred, not spirit vinegar
- 300 ml sugar white, granulated
- 250 ml water
- 4 pieces ginger fresh, peeled
- 4 garlic cloves peeled, whole
- 10 ml peppercorns we like the mixed peppercorns
- 4 bay leaves
- 2 small hot peppers hot chillis, only remove stem, and keep whole
Instructions
Brining
- 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.
Pickling
- Next day, put six 250ml canning on a firm tin and into a cold oven. Heat oven to between 150C for 15mins
- 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 250ml canning jars from the oven (be careful). First fill the bottles with peppadews, and then fill to about 1 cm from the top with the boiling liquid.
- Carefully wipe jars and screw on the lids fingertip tight ... do not overtighten
- Can the jars for 10 mins
Notes
Citations :
I found the recipe here : https://www.food.com/recipe/peppadews-piquant-peppers-the-pickling-recipe-449835