Pickled Yellow Biquinho
Quick and easy recipe for how to pickle biquinho at home. This is a refrigerator pickle to be consumed within a month
Print
Pin
Add to Collection
Servings:
Calories: 33kcal
Equipment
- saucepan
- wooden spoon
- 2 jars for storage (250 ml capacity each)
Ingredients
- 2 cups biquinho peppers (yellow or red) I totally forgot to weigh them, I'll do it next summer!
- 200 ml white wine vinegar or clear vinegar
- 200 ml water
- 100 ml Cachaça optional
- 2 medium garlic cloves
- 10 black peppercorns
- 1 dried bay leaf or fresh
- 1 pinch salt
- 1 pinch white sugar
Instructions
- Wash and dry the biquinho peppers and place in the sterilsed jars.Click here to read up on how to sterilse jars.
- Bring the vinegar and water to a simmer in a small saucepan, over medium heat and add the garlic, peppercorns, bay leaf, salt and sugar. Simmer for 2 minutes.
- Add the Cachaça, if using. Simmer for 1 minute.
- Pour this pickling brine over the biquinhos in the jars. Wipe the rims and sides clean and seal the jars. Leave on the kitchen counter to come to room temperature, then store in the fridge.Leave at least 2 days for the flavours to develop and the peppers to soften slightly. Consume within a month.
Nutrition
Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 927IU | Vitamin C: 38mg | Calcium: 6mg | Iron: 1mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!