By Anne-Marie Keyser
Pickled peppadew
3 steps
Prep:1hCook:10min
500g Peppadew peppers
375ml vinegar
300ml sugar
3 garlic cloves
4 bay leaves
250ml water
10ml pepper corns
Method
Clean and de seed peppers. Put them in a bowl with course salt and cold water over night.
Next morning, wash your peppers with cold water and leave in strainer to get rid of all excess water.
Add all the the other ingredients to a pot and stir over low heat until sugar is dissolved. Bring the mixture to boil over high heat and add the peppers. Cook for 5 minutes then transfer to sterilized containers. Leave for 6 weeks before enjoying.
Updated at: Wed, 16 Aug 2023 23:49:52 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
36
High
Nutrition per serving
Calories248.8 kcal (12%)
Total Fat0.1 g (0%)
Carbs60.2 g (23%)
Sugars58.5 g (65%)
Protein3 g (6%)
Sodium212.4 mg (11%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Clean and de seed peppers. Put them in a bowl with course salt and cold water over night.
Step 2
Next morning, wash your peppers with cold water and leave in strainer to get rid of all excess water.
Step 3
Add all the the other ingredients to a pot and stir over low heat until sugar is dissolved. Bring the mixture to boil over high heat and add the peppers. Cook for 5 minutes then transfer to sterilized containers. Leave for 6 weeks before enjoying.
Notes
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