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Pickled Peppadews: A Taste of South Africa

The first time I tasted a Peppadew, I was utterly bewildered. This tiny, vibrant red pepper packed a surprising sweet-yet-tangy punch unlike anything I’d encountered. It was at a braai (South African barbecue) hosted by a friend who’d grown up on a farm near the Limpopo River. We grilled boerewors and lamb chops, but it was the jar of glistening, pickled Peppadews that stole the show. The combination of sweet, spicy, and vinegary notes was intensely addictive, and I’ve been chasing that flavor ever since. I knew I had to learn how to make these gems myself.

Recipe Overview

Prep Time: 30 minutes (plus overnight brining)
Cook Time: 20 minutes
Total Time: 1 day
Yield: Approximately 2 x 375 ml bottles
Dietary Type: Vegan, Gluten-Free

Ingredients

Step 1: Brining

500-750 g piquante peppers (peppadews, red-ripe)
60 g coarse salt (koshering salt)
600 ml water

Step 2: Pickling Liquid

375 ml vinegar (white grape vinegar preferred, not spirit vinegar)
300 ml white granulated sugar
250 ml water
4 pieces fresh ginger, peeled
4 garlic cloves, peeled, whole
10 ml peppercorns (mixed peppercorns recommended)
4 bay leaves
2 small hot peppers (hot chillis, only stem removed, kept whole)

Equipment Needed

Surgical gloves
Small teaspoon
Large bowl or container
Plate or similar weight
Colander
Large pot
Tongs or slotted spoon
Clean 2 x 375ml bottles and lids
Baking sheet

Instructions

Protect your hands: Before you begin, put on surgical gloves. Trust me, the seeds contain capsaicin that will sting your hands after prolonged contact.
Prepare the peppadews: Cut off the stem end of each peppadew. Carefully scrape out the seeds with a small teaspoon. Rinse the peppers thoroughly, ensuring you remove as many seeds as possible. This is a labor of love, but it’s essential for the final flavor and texture.
Make the brine: In a large bowl, dissolve the coarse salt in the water.
Brine the peppers: Add the prepared peppadews to the brine. Ensure they are fully submerged by placing a plate or similar weight on top. This keeps them from floating and ensures even brining.
Refrigerate overnight: Leave the peppers to brine overnight at room temperature. This step is crucial for drawing out excess moisture and firming up the peppers.
Sterilize the bottles: The next day, place clean bottles and lids on a baking sheet and put them in a cold oven. Heat the oven to 160-170 degrees Celsius (325-340 degrees Fahrenheit). Leave them in the oven for at least 15 minutes to sterilize. This helps to ensure a good seal and prevent spoilage.
Rinse the peppers: Remove the peppadews from the brine. Rinse them briefly with cold water and leave them in a colander to drain completely.
Prepare the pickling liquid: In a large pot, combine the vinegar, sugar, water, ginger, garlic cloves, peppercorns, and bay leaves (all ingredients from Step 2 except the chillis). Stir well over low heat until the sugar is completely dissolved.
Boil the pickling liquid: Once the sugar is dissolved, bring the mixture to a rolling, foamy boil over medium-high heat.
Add peppadews and chillis: Carefully add the drained peppadews and the whole hot chillis to the boiling liquid. Boil for only about 1 minute. This quick boil infuses the peppers with the pickling flavors without making them too soft.
Fill the bottles: Take the hot sterilized bottles from the oven with caution. Using tongs or a slotted spoon, carefully fill the bottles with the peppadews, leaving about 1 1/2 cm (approximately 1/2 inch) of headspace at the top.
Top with pickling liquid: Pour the boiling pickling liquid into the bottles to cover the peppers, maintaining the same headspace.
Seal the bottles: Carefully wipe the bottle rims clean to ensure a good seal. Screw on the lids tightly.
Check for sealing: As the bottles cool, you should hear a soft “pop” as they seal. If any bottles do not seal properly, store them in the refrigerator and consume them first.

Expert Tips & Tricks

Vinegar choice matters: While white grape vinegar is preferred for its delicate flavor, you can experiment with other types of vinegar like apple cider vinegar for a slightly different tang. Avoid spirit vinegar, as its harshness can overpower the other flavors.
Spice it up (or down): Adjust the number of hot chillis to control the heat level. For a milder version, remove the seeds from the chillis or omit them altogether.
Infuse with herbs: Add fresh herbs like thyme or rosemary to the pickling liquid for a more complex flavor profile.
Don’t overcook the peppers: Boiling the peppers for only 1 minute ensures they retain some of their crunch and don’t become mushy.
Bottle sterilization is crucial: Properly sterilizing the bottles is essential for long-term storage and prevents spoilage.

Serving & Storage Suggestions

Pickled peppadews are incredibly versatile. Serve them as part of an antipasto platter, add them to salads, or use them as a topping for pizzas and sandwiches. They are a fantastic addition to cheese boards and pair exceptionally well with grilled meats and vegetables.

Once sealed, these pickled peppadews can be stored in a cool, dark place for at least a year. Once opened, store them in the refrigerator and consume them within a few weeks.

Nutritional Information

Please note that this is an estimate and will vary based on specific ingredients and serving size.

Nutrient	Amount per Serving	% Daily Value
Calories	60 kcal	3%
Total Fat	0.5g	1%
Saturated Fat	0.1g	1%
Cholesterol	0mg	0%
Sodium	150mg	7%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	7%
Sugars	12g	24%
Protein	0.5g	1%

Variations & Substitutions

Sweetener Alternatives: If you’re looking to reduce the sugar content, you can substitute with honey or agave syrup, but keep in mind this will slightly alter the flavor profile.
Spice it Up: Add a pinch of red pepper flakes to the pickling liquid for an extra kick of heat.
Flavor Infusion: Experiment with different herbs and spices like coriander seeds, mustard seeds, or dried oregano for a unique flavor twist.

FAQs (Frequently Asked Questions)

Q: Why is brining the peppadews overnight necessary?
A: Brining helps to draw out excess moisture from the peppers, resulting in a firmer texture and prevents them from becoming too soft during pickling.

Q: Can I use a different type of vinegar?
A: While white grape vinegar is recommended, you can use apple cider vinegar for a slightly different flavor. Avoid strong vinegars like spirit vinegar, which can be overpowering.

Q: How can I tell if the bottles are properly sealed?
A: As the bottles cool, you should hear a soft “pop” sound. Also, the lid should be slightly concave. If the lid flexes when pressed, the bottle is not properly sealed and should be refrigerated.

Q: How long can I store the pickled peppadews?
A: Properly sealed jars can be stored in a cool, dark place for at least a year. Once opened, store in the refrigerator and consume within a few weeks.

Q: Can I adjust the sweetness of the pickling liquid?
A: Yes, you can adjust the amount of sugar to your preference. Start with the recommended amount and add more to taste, if desired.

Final Thoughts

These Pickled Peppadews are more than just a condiment; they’re a burst of sunshine in a jar, a reminder of warm South African days and vibrant flavors. Don’t be intimidated by the process – with a little patience and attention to detail, you can easily create these delicious gems at home. I encourage you to give this recipe a try, experiment with different flavors, and share the joy of these sweet-and-spicy peppers with your friends and family. I’d love to hear about your experiences and any variations you might try!

Peppadews (Piquanté Peppers): the Pickling Recipe Recipe