Easy Pickled Biquinho Peppers | Garden-to-Jar Refrigerator Pickles

Ingredients:

1 pound biquinho peppers

2 cups white vinegar

1 cup water

2 tablespoons sugar

2 tablespoons salt

4 cloves garlic (smashed)

1 teaspoon black peppercorns

1 teaspoon mustard seeds (optional)

1 teaspoon dried oregano (optional)

1 bay leaf (optional)

Instructions:

Prepare the Peppers: Rinse the biquinho peppers and remove the stems. You can leave them whole or slice them if you prefer.

Sterilize Jars: Wash your jars and lids in hot, soapy water. To sterilize, you can either boil them for 10 minutes or run them through a dishwasher cycle.

Make the Brine: In a saucepan, combine the vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, oregano, and bay leaf. Bring to a boil, stirring until the sugar and salt dissolve.

Pack the Jars: Place the peppers into the sterilized jars, packing them tightly but without crushing them. You can add extra garlic or spices if you like.

Add the Brine: Carefully pour the hot brine over the peppers, ensuring they’re fully submerged, leaving about 1/2 inch of headspace at the top. Use a clean utensil to remove any air bubbles.

Seal and Cool: Wipe the rims of the jars with a clean cloth, place the lids on, and screw on the bands until they're fingertip-tight. Allow the jars to cool to room temperature.

Refrigerate or Process: You can refrigerate the jars for quick consumption (they’ll be ready in a week) or process them in a water bath for long-term storage (for about 10 minutes).

Enjoy!: Let the pickled peppers sit for at least a week for the flavors to meld. They make a fantastic addition to salads, sandwiches, or as a snack!