Sweet, tangy, and irresistibly snackable, these pickled biquinho peppers come together quickly and can be made as a simple refrigerator pickle or preserved for long-term storage.
I grew biquinho peppers (pronounced bee-KEEN-yo) for the first time this year just to try pickling them. I had never tried them before this year but heard through the grapevine that they are delicious.
I’m happy to report that these mild, sweet, teardrop-shaped peppers are delicious and easy to grow.
From two plants, we were able to make 4 pint jars of pickled peppers and 1 pint jar of dried peppers that I’ve now ground into a powder for seasoning. (Check out my post on dehydrating peppers to see how I dried them.)
The growing season isn’t over yet, and the plants are loaded with more peppers that will ripen in the coming weeks.
Biquinho peppers may be small, but they are flavorful and balanced. They’re incredible pickled and so easy to preserve, whether you want a fast fridge pickle or a shelf-stable stash for winter.
This summer I tried both methods, and both were really simple and enjoyable to do. So I’m showing you both.
Although I specifically pickled Biquinho peppers, you can substitute other sweet or hot peppers in this recipe.
What Are Biquinho Peppers?
If you’ve never had a Biquinho, imagine a pepper with all the fruitiness and flavor of a hot chili pepper minus the burn.
Biquinho peppers are are tiny, teardrop-shaped peppers from Brazil that are full of zesty pepper flavor without the heat.
The word biquinho means “little beak” (just look at their cute pointed tips to see why) and they grow on small bushy plants that get absolutely covered in tiny red or yellow fruits. These peppers are beloved for their fruity, peppery flavor with a just a hint of warmth.
The first time I tried them, I braced myself for a wave of heat because they look spicy and have that peppery aroma of a hot pepper, but to my surprise, the heat never came.
If you wish you could eat hot peppers but can’t handle anything hotter than a sweet bell, you’ll love these little guys.
They are also easy to care for, super productive, and of course, make a great pickled pepper!
Why You’ll Want to Pickle These Peppers
When growing your own peppers, sometimes you’ll end up with a harvest that’s too big to be eaten at one time. It’s a great problem to have!
I’ve written a post on 6 different ways to preserve peppers from freezing to drying, but I think that pickling is an underrated way to preserve peppers.
While the other methods are better for preserving the integrity of the pepper flavors, pickling (whichever method you use) turns fresh peppers into something different and delicious.
Biquinhos are naturally great for pickling. They stay crisp and look like gorgeous red jewels in a jar.
I also think that pickling biquinho peppers brings out their best qualities.
Its fruitiness becomes brighter, pickling gives the peppers extra juiciness, and when quick pickled, its crunchiness is perfectly preserved.
Pickling biquinho peppers transforms an already great fresh pepper into a versatile, ready-to-use treat that you can toss onto a sandwich, top tacos and salads, or pair with your favorite cheeses and cured meats on a charcuterie board.
Plus pickling is an easy way to preserve a harvest of any size so you can enjoy the veggies over a longer period of time.
Ingredients and Equipment for Pickling
For this recipe you will need:
- 1 ½ pound of red or yellow biquinho peppers (roughly 6 cups)
- 1 cup vinegar (5% acidity for canning)
- 1 cup water
- 1 tablespoon sugar (omit for less sweetness)
- 2 teaspoons salt
- saucepan
- clean jars with lids
- funnel
If water-bath canning, you’ll also need canning equipment like a jar lifter, large canner pot and rack, and new canning lids. You may also add calcium chloride granules (Pickle Crisp) to help peppers stay crunchier.
For small canning batches, I just use a tall stockpot with a trivet at the bottom to keep the jars from touching the pot.
Method 1: Quick Pickled Biquinhos (Fridge Pickles)
If you want to enjoy pickled peppers in just a few hours, then this is the move. No specialty gear, no stress, just a simple salty-sweet brine poured over the peppers. They stay crunchy and bright and are perfect for a quick snack or charcuterie board.
Follow these simple steps to quick pickle the peppers.
- Prep the peppers.
Remove the stems and give the biquinhos a good rinse. - Make the brine.
Warm vinegar and water in a saucepan over medium heat. Stir in sugar and salt until dissolved. - Brine the peppers.
Add the whole peppers to the saucepan and cook for about 30 seconds. - Jar the peppers.
Turn off the heat. Using a slotted spoon, lift the peppers out of the brine and pack them into clean jars. Pour the warm brine over the peppers until they’re fully submerged. - Refrigerate and enjoy.
Add lids and store jars in the refrigerator. Let the peppers chill for at least 3 hours to develop the flavor.
These quick pickled peppers will keep in the fridge for about a month.
Method 2: Water-Bath Canned Biquinho Peppers
If you find yourself with a plethora of peppers, you may decide to can them to have shelf-stable pickled Biquinhos to enjoy now and later. It takes a bit more care than quick pickling, but you’ll be able to free up space in the fridge and be able to enjoy these pickled peppers months from now.
To keep water-bath canned peppers crisp, you can opt to add calcium chloride (Pickle Crisp).
NOTE: If this is your first time water bath canning, take a look at this step-by-step guide from Ball®. I’ve also created this list of small-batch canning essentials for beginners to help you get started.
Here’s how to water-bath can biquinho peppers in pint jars:
- Prep the peppers.
De-stem and wash the peppers. Use a skewer or paring knife to poke a hole in each pepper. This helps the brine replace the air inside so peppers won’t float and spoil. - Heat the jars and boil the brine.
Warm your clean, sterilized canning jars in a water-bath canner. In a large saucepan, bring vinegar and water to a boil. Stir in sugar and salt until dissolved. - Pack hot jars leaving ½ inch headspace.
Once jars are hot, carefully remove them from the canner and pour out the water. Add ⅛ tsp. calcium chloride to each jar if using.
Fill the hot canning jars with peppers, leaving ½ inch of headspace. Pour the hot brine over the peppers in the jars, maintaining the same ½-inch headspace. - Prep packed jars for canning.
Slide a clean butter knife around the inside of each jar to de-bubble. Wipe the rims. Add new lids and screw the bands on until fingertip-tight. - Process the jars.
Lower the jars into the hot water-bath canner. Jars must be covered by at least 1 inch of water. Bring to a boil and process for 15 minutes. - Cool and remove the jars.
After 15 minutes, turn off the heat and let the peppers rest in the canner for 5 minutes. Then remove the jars and place them on a kitchen towel. Listen for the ping! Do not disturb the jars for 12 hours. Once they are fully cooled, check that the lids have sealed. Remove the rings, label each jar, and store them in a cool, dark cabinet or pantry.
Properly sealed jars will last for about a year when kept at room-temperature away from direct sunlight.
How to Use Pickled Biquinho Peppers
Once you’ve got a jar of pickled peppers ready to eat, you’ll be reaching for them all the time.
Here are some delicious ways to use pickled peppers:
- Served with cheese, smoked meat, spreads, and crackers on a charcuterie board.
- As a topping for simple salads or pasta salads.
- As a tangy side with grain bowls.
- On top of crostini or in paninis.
- Added with the liquid for a pork roast.
- In a martini or Bloody Mary.
Of course you can snack on these peppers straight from the jar, too!
Pickling biquinho peppers is a fun, and easy preservation project to try, especially if it’s your first time growing these.
You’ll end up with jars of zippy peppers to brighten your meals.
Quick pickling is so simple to do and really captures the unique flavor of these adorable peppers.
It doesn’t take long to water-bath can the peppers either if you decide to preserve the peppers for long-term storage.
So grab your ingredients, whip up a brine, and pickle a whole peck of these peppers!
FAQs
Yes! Red and yellow biquinho peppers can all be pickled together and will look extra pretty.
Sure! This brine works well for mini sweet peppers, banana peppers, jalapeños, and more. Just slice or halve larger peppers.
Yes. Biquinhos are naturally mild, but you can add heat with a few slices of your favorite hot pepper like a jalapeño or habañero.
Floating usually means the peppers still have air trapped inside. It’s harmless for refrigerator pickles, but in canning it can lead to uneven brine penetration. Piercing the peppers before canning helps the air escape so the peppers stay fully submerged.
Biquinho peppers are filled with air. Piercing them lets the brine move into the pepper quickly and safely. This prevents floating, improves flavor, and ensures safe canning.
For refrigerator pickles, your peppers will naturally stay quite crisp.
For canning, add ⅛ teaspoon calcium chloride (like Pickle Crisp) to each pint jar. It helps the peppers hold their texture during processing.
If you’re quick pickling, yes! Feel free to add garlic, spices, or fresh herbs to your fridge pickles.
If you’re canning the peppers, do not add any fresh ingredients, but you can use dried spices or herbs if you’d like.
Enjoy your delicious pickled biquinhos!
Pickled Biquinho Peppers
Equipment
- saucepan
- clean jars with lids
- funnel
- water-bath canner pot and rack for water-bath canning
- jar lifter for water-bath canning
- canning lids and rings for water-bath canning
Ingredients
- 1 ½ pounds of red or yellow biquinho peppers roughly 6 cups
- 1 cup vinegar 5% acidity for canning
- 1 cup water
- 1 tablespoon sugar omit for less sweetness
- 2 teaspoons salt
- calcium chloride granules optional, for water-bath canning
Instructions
Method 1: Quick Pickled Biquinhos (Fridge Pickles)
- Remove the stems and give the biquinhos a good rinse.
- Warm vinegar and water in a saucepan over medium heat. Stir in sugar and salt until dissolved.
- Add the whole peppers to the saucepan and cook for about 30 seconds.
- Turn off the heat. Using a slotted spoon, lift the peppers out of the brine and pack them into clean jars. Pour the warm brine over the peppers until they’re fully submerged.
- Add lids and store jars in the refrigerator. Let the peppers chill for at least 3 hours to develop the flavor.
Method 2: Water-Bath Canned Biquinho Peppers
- De-stem and wash the peppers. Use a skewer or paring knife to poke a hole in each pepper. This helps the brine replace the air inside so peppers won’t float and spoil.
- Warm your clean, sterilized canning jars in a water-bath canner. In a large saucepan, bring vinegar and water to a boil. Stir in sugar and salt until dissolved.
- Once jars are hot, carefully remove them from the canner and pour out the water. Add 1/8 tsp. calcium chloride to each jar if using.
- Fill the hot canning jars with peppers, leaving 1/2 inch of headspace. Pour the hot brine over the peppers in the jars, maintaining the same 1/2-inch headspace.
- Slide a clean butter knife around the inside of each jar to de-bubble. Wipe the rims. Add new lids and screw the bands on until fingertip-tight.
- Lower the jars into the hot water-bath canner. Jars must be covered by at least 1 inch of water. Bring to a boil and process for 15 minutes.
- After 15 minutes, turn off the heat and let the peppers rest in the canner for 5 minutes. Then remove the jars and place them on a kitchen towel. Listen for the ping!
- Do not disturb the jars for 12 hours. Once they are fully cooled, check that the lids have sealed. Remove the rings, label each jar, and store them in a cool, dark cabinet or pantry.