These beautiful mini peppers so brightly red and shaped to perfection like a teardrop have an amazing rich and fruity flavor. They were a gift from the earth and our wonderful neighbors who shared their bounty with us. Our neighbor’s and our vegetable patches are 12 ft apart so growing our vegetables together and then sharing them with each other is such a delight.
I wanted to eat them right away and yet wanted to look at their beauty as long as I could so decided to preserve them.
This preservation method involves salt and a bit of vinegar so it’s a cross between fermentation and pickling. Regardless they are delicious and can be used in a variety of ways in salads and sandnwiches. I particulariy like them on a snack or appetizer tray alongside olives and cheese.
The method is quite simple really – I used a 3% brine, some homemade apple cider vinegar and some added garlic, peppercorns and coriander seeds.
The measurements below are for a quart so you can adjust if you have a smaller or bigger jar. The photos show a 12 ounce mason jar for reference.
Preserved Mini Peppers
A fun way to preserve your summer harvest of mini peppers
- 1 Quart mason jar
- Mini Peppers ( BIQUINHO PEPPER)
- 1/2 cup apple cider or white vinegar
- 3 – 4 garlic cloves peeled
- 1 tsp coriander seeds
- 1 tsp pepper corns
- Sea salt and water for brine
- Make a 3% brine solution – 30 grams of salt per quart of water and bring to a boil until the salt dissolves. You can also gauge roughly about 1 tsp per cup of water.
- In a clean sterilized mason jar add 2 cloves of garlic and the spices, add cleaned and washed peppers and top with the remaining garlic.
- Pour 1/2 cup of vinegar
- Pour the hot brine over the peppers until covered
- You will need to use a fermentation weight to keep the peppers submerged. Then close with a lid. If you have a fermentation lid, it works really well.
- Leave at room temperature for a week, burping every couple of days.
- These can then be stored in the fridge for a couple of months.