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Peppadews Piquant Peppers : The

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Ingredients

Adjust Servings:
500 - 750 g piquante bell peppers (peppadews, red-ripe)
60 g coarse salt (koshering salt)
600 ml water
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

Nutritional information

123.6
Calories
5 g
Calories From Fat
0.7 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
11657.2 mg
Sodium
21.6 g
Carbs
5.8 g
Dietary Fiber
10.2 g
Sugars
3.8 g
Protein
1879 g
Serving Size

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Peppadews Piquant Peppers : The

Features:
    Cuisine:

    How big are the 4 pieces of ginger? Or weight?

    • 80 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Peppadews (Piquant Peppers): the Pickling Recipe,*** The description “Peppadews” is not accepted by the site, so I had to change it — but it is NOT a bell pepper. Also called “piquante peppers”, a peppadew is about the size of a golf ball or smaller. Although this pepper in its raw state is not available in the States, someone from South Africa has asked for a pickling recipe. Here is a great one, with which my sister and I pickled hundreds of bottles. The method can be used for any small peppers. In my family with a long history of canning/bottling we put clean bottles in a cold oven on an oven tin, heat oven to 325 deg F/ 160 deg C, and leave it there until needed (at least 15 minutes). This method has never failed us and our bottles keep perfectly — without the hassle of the canning bath method. The amount of peppadews is a guess, as I never wrote that down! This recipe fills about 2 x 375 ml bottles. The peppadews shrink a little with cleaning and parboiling. Prep and cooking time are guesses.,How big are the 4 pieces of ginger? Or weight?,Can I keep the seeds in if I so wish? Or is there a good reason for removing them?


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    Steps

    1
    Done

    Do Wear Surgical Gloves (from Any Pharmacy), as the Seeds Start Stinging the Hands After a While!

    2
    Done

    Do the 1st Step the Night Before. Believe Me, You'll Find It Is Necessary!

    3
    Done

    Cut Off the Stem Side of the Peppadews, and Carefully Scrape Out the Seeds With a Small Teaspoon. Rinse. Try to Remove All Seeds.

    4
    Done

    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.

    5
    Done

    Next Day, Using Squeaky Clean Bottles and Caps, Put on a Firm Tin and Into a Cold Oven. Heat Oven to Between 160 - 170 Deg Celsius

    6
    Done

    Now Rinse the Brine Off the Peppadews, Rinse Briefly With Cold Water, and Leave in a Colander to Drain.

    7
    Done

    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.

    8
    Done

    Add Peppadews and Chillis and Boil Them For Only About 1 Minute.

    9
    Done

    Take Hot Bottles from the Oven (be Careful). First Fill the Bottles With Peppadews, and Then Fill to About 1 1/2 Cm from the Top With the Boiling Liquid.

    10
    Done

    Carefully Wipe Bottles Round the Top, and Screw on the Tops.

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    Harper Wilson

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