Pickled Biquinho Peppers
Tiny, teardrop-shaped biquinho peppers turn delightfully sweet and tangy in this simple pickling recipe. Make a quick fridge jar or can a few for the pantry because you’ll want these sunshine-y little bites on everything.
Servings: 3 pint jars
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.
Notes
Quick pickled peppers will keep in the fridge for about a month. Use canned peppers within a year for best flavor.