Biquinho pickles are served in Minas Gerais with feijoada and farofa. This no-cook pickle is made by soaking small, mildly spicy peppers in a vinegar brine. Keeping the vinegar, sugar, and salt in balance is important for the pickles to develop their tang quickly.
Wash and dry the peppers, leaving their stems on. Place them in a sterilized jar with the sliced garlic.
Whisk the vinegar, water, sugar, and salt in a bowl until the sugar and salt have completely dissolved.
Pour the brine into the jar until the peppers are completely covered. Seal tightly and shake gently.
The pickles can be eaten after 24 hours, but reach their full flavor after 3 days. Keep the jar at room temperature during this time, then refrigerate.
Biquinho biberi bulamadığım için sivri yeşil biber alternatif olur mu, tatlı-acı dengesi çok mu değişir? 200 gram için tarifte yazan 1 yemek kaşığı şekeri artırmak gerekir mi?
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