Pickles
Pickled biquinho peppers
Biquinho means 'little beak' in Portuguese, after the pointed tip on these small Brazilian peppers. They have barely any heat and a sweet, fruity flavour, and in Brazil they're pickled whole and served on everything from salads to pizza. They look great on a cheese board too.
The plants are heavy croppers. Pick the pods when fully coloured and pickle them within a day or two for the crunchiest result.
- Prep 10 min
- Cook 5 min
- Total 15 min
- Makes about 500 ml
Ingredients
- 250 g ripe Biquinho peppers
- 200 ml white wine vinegar
- 100 ml water
- 60 g sugar
- 1 tsp salt
- 1 clove garlic, sliced
- 1 bay leaf
Method
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Step 1
Prepare the peppers
Wash the peppers and leave the stems on. Prick each one with a toothpick so the brine can soak in, then pack into a clean jar with the garlic and bay leaf.
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Step 2
Make the brine
Bring the vinegar, water, sugar and salt to the boil, stirring until dissolved.
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Step 3
Pour and chill
Pour the hot brine over the peppers to cover. Cool, seal and refrigerate for at least 2 days before eating. They keep in the fridge for up to 2 months.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
