Learn how to make sweet and tangy homemade Peppadew-style pickled peppers using Bishop’s Crown chilies. This easy Portuguese-inspired refrigerator pickle recipe creates crunchy, balanced peppers perfect for cheese boards, sandwiches, salads, and antipasto platters. Makes approximately 1–2 small jars (about 15–20 peppers) Ingredients 300–350g Bishop’s Crown chilies 200 ml white wine vinegar 200 ml water 60–80g sugar 1–1½ tablespoons sea salt 3–4 garlic cloves, lightly smashed