Homemade Peppadew-Style Pickled Peppers

20 minutes ago
2 min read

https://www.youtube.com/watch?v=bnWVeGTFKrE

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
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon mustard seeds (optional)
1 slice lemon chopped into half
½ tsp lemon zest
Optional: 1 to 2 tablespoons extra virgin olive oil (for finishing)

For a sweeter version: Increase the sugar to 100g.

Instructions

1. Sterilize the Jars

Wash the jars thoroughly. Sterilize by either: Boiling in water for 10 minutes, or heating in the oven at 120°C for 15 minutes. Allow jars to dry completely before using.

2. Prepare the Peppers

Wash and fully dry the Bishop’s Crown chilies. Carefully cut around the center stalk. Slice the peppers open halfway. Remove the seeds and inner membranes. For a milder pickle, remove all seeds. For a slightly spicier result, leave some seeds inside. Chop into bite-sized pieces or keep halved for a decorative look.

Gently pack the prepared peppers into the sterilized jars, pressing lightly so they fit snugly without crushing.

3. Prepare the Brine

In a stainless steel or non-reactive saucepan, combine: White wine vinegar, Water, Sugar, Sea salt, Garlic cloves, Bay leaf, Black peppercorns, Mustard seeds (if using) and Lemon slice and zest. Bring to a rolling boil over medium-high heat. Stir until the sugar and salt are completely dissolved. Reduce heat slightly and simmer for 2 minutes to allow the flavours to infuse.

4. Pour the Brine

Carefully pour the hot brine over the peppers, ensuring they are fully submerged. Divide the garlic and spices evenly if using multiple jars. Use a clean spoon to gently press down and release any air bubbles.

5. Seal and Refrigerate

Optional: Drizzle 1 tablespoon olive oil in each bottle over the surface before sealing to create a light protective layer. Seal jars tightly. Allow to cool completely at room temperature. Transfer to the refrigerator.

Maturation & Storage

For best flavour, refrigerate for at least 24 to 48 hours before serving. Store in the refrigerator for up to 2–3 months. Ensure peppers remain submerged in brine at all times.