📝 About This Recipe
Capture the vibrant soul of South Africa with these sweet, piquant, and mildly spicy pickled peppers. These bright red gems offer a complex flavor profile that balances a sugary crunch with a tangy vinegar punch and a lingering warmth. Perfect for stuffing with goat cheese or tossing into a Mediterranean salad, these quick-pickled beauties are far superior to anything you'll find in a grocery store jar.
🥗 Ingredients
The Peppers
- 1.5 pounds Small red cherry peppers (fresh, firm, and blemish-free; red Fresno peppers can be substituted)
The Brine
- 1.5 cups White wine vinegar (5% acidity)
- 1/2 cup Apple cider vinegar (adds a fruity depth)
- 1 cup Water (filtered)
- 1.25 cups Granulated sugar (essential for the signature sweetness)
- 1 tablespoon Kosher salt (non-iodized)
Aromatics and Spices
- 3 pieces Garlic cloves (peeled and smashed)
- 1 teaspoon Black peppercorns (whole)
- 1 teaspoon Mustard seeds (yellow or brown)
- 1/2 teaspoon Coriander seeds (whole)
- 2 pieces Dried bay leaves
- 2 pieces Green cardamom pods (lightly crushed to release oils)
- 1/2 teaspoon Red chili flakes (optional, for extra heat)
👨🍳 Instructions
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1
Wash the peppers thoroughly in cold water and pat them dry with a clean kitchen towel.
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2
Using a small, sharp paring knife, carefully cut the stem end off each pepper. Use a small spoon or a vegetable peeler to scrape out the seeds and membranes, leaving the pepper hull intact for stuffing later.
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3
Bring a large pot of water to a boil. Blanch the cleaned peppers for exactly 2 minutes; this softens the skin slightly and ensures they absorb the brine more effectively. Drain immediately and plunge into an ice bath to stop the cooking.
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4
In a medium stainless steel or non-reactive saucepan, combine the white wine vinegar, apple cider vinegar, water, sugar, and kosher salt.
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5
Add the smashed garlic, peppercorns, mustard seeds, coriander seeds, bay leaves, and cardamom pods to the brine mixture.
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6
Place the saucepan over medium-high heat and bring to a rolling boil, stirring occasionally to ensure all the sugar and salt have completely dissolved.
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7
Once boiling, reduce the heat to low and let the brine simmer for 5 minutes to allow the spices to infuse their flavors.
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8
Prepare three clean, sterilized pint-sized glass jars. Divide the blanched and cooled peppers evenly among the jars, packing them snugly but without crushing them.
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9
Carefully pour the hot brine over the peppers in each jar, ensuring that the spices are distributed evenly and that the peppers are completely submerged.
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10
Leave about 1/2 inch of headspace at the top of each jar. Use a clean chopstick or butter knife to gently poke around the inside of the jars to release any trapped air bubbles.
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11
Wipe the rims of the jars with a damp paper towel to remove any sticky residue, then seal tightly with lids.
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12
Allow the jars to cool to room temperature on the counter before transferring them to the refrigerator.
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13
For the best flavor development, let the peppers cure in the refrigerator for at least 3 days before eating. They will keep for up to 3 weeks.
💡 Chef's Tips
Wear gloves when seeding the peppers to avoid 'chili burn' on your skin or eyes. If you prefer a spicier pickle, leave a few seeds inside the peppers or increase the red chili flakes. Ensure your vinegar has at least 5% acidity for proper preservation and that signature tang. Always use a non-reactive pot (stainless steel or enamel) to prevent a metallic taste in your brine. If the peppers float, you can use a small fermentation weight or a folded piece of parchment paper to keep them submerged.
🍽️ Serving Suggestions
Stuff them with a mixture of whipped goat cheese and honey for an elegant appetizer. Chop them finely and fold into a creamy chicken salad or tuna salad for a sweet-heat kick. Serve as part of a deluxe charcuterie board alongside sharp cheddar, prosciutto, and Marcona almonds. Top a homemade wood-fired pizza with sliced pickled peppers and spicy salami. Dice them into a fresh corn salsa to serve over grilled white fish or shrimp tacos.