The Hirshon Brazilian Pickled Biquinho Peppers Conserva De Pimenta Biquinho Recipes
THE HIRSHON BRAZILIAN PICKLED BIQUINHO PEPPERS - CONSERVA DE PIMENTA BIQUINHO
Provided by The Generalissimo
Number Of Ingredients 12
Steps:
- Make the preserving liquid by combining the vinegar, cachaça, sugar and salt in a medium sauce pan, bringing the liquid to a boil and boiling for two minutes. Reserve, keeping simmering - it should have the consistency of a thin syrup. If not, reduce to that state, then simmer.
- Prepare a large mixing bowl by filling it halfway with cold water, then adding several ice cubes. In another saucepan bring at least 4 cups (1 liter) of water to the boil.
- If using fresh peppers, put the peppers in the boiling water and let boil for 20 seconds only. Remove from the heat, drain immediately in a sieve or colander, then plunge the peppers into the ice water to stop the cooking process. Drain again. Reserve.
- If using canned or jarred peppers, the boiling step may be skipped.
- Using a properly sterilized Mason jar or other canning jar, pack the jar loosely with peppers plus the remaining spices including the rosemary sprig.
- Bring the preserving liquid back to the boil, then fill the jar completely with the liquid. Tap the jar on a table or countertop a few times to make sure there are no air bubbles in the jar. Seal the jar and process in boiling water.
- When processing is complete, let the jar cool completely on a wire rack. Let the jar stand in a cool, dark place for at least two weeks before consuming, and keep uneaten portions in the refrigerator once the jar is opened.
Nutrition Facts : Calories 174.41 kcal, Sugar 7.32 g, Sodium 257.16 mg, Fat 0.43 g, SaturatedFat 0.23 g, TransFat 0.0 g, Carbohydrate 10.56 g, Fiber 1.54 g, Protein 0.73 g, Cholesterol 0.0 mg
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