Served alongside feijoada and farofa in Minas Gerais, biquinho pepper pickle is made without any cooking — just the tiny, mildly hot peppers steeped in a vinegar brine. Getting the vinegar, sugar and salt ratio right is what makes the pickle turn tangy quickly.
Wash and dry the peppers, leaving the stems on, and pack them into a sterilised jar together with the garlic slices.
Whisk the vinegar, water, sugar and salt in a bowl until the sugar and salt fully dissolve.
Pour the brine into the jar so it completely covers the peppers, seal the lid tightly and give it a gentle shake.
The pickle can be eaten after 24 hours but reaches its full flavour after 3 days; keep the jar at room temperature during that time, then move it to the fridge.
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?
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.