Pickled Surinamese peppers

About the recipe

Give your dishes a spicy kick with preserved Surinamese peppers – a seasoning that should not be missing in your kitchen! Perfect for adding extra flavor and spice to stews and sauces such as mayonnaise.

Ingemaakte Surinaamse pepertjes 01.jpg

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Servings:

1 preserving jar

Region:

South America

Kitchen:

Surinamese

Working hours:

10 min

Total preparation:

10 min

Course/dish:

M, f, v or v

Vegan

Material:

Season:

Complexity:

Ingredients and supplies

quite a few peppers
half liter vinegar
3 tbsp sugar, less is also possible
2 tbsp salt

Prep-work

Requirements: preserving jar or large peanut butter jar

My little bush of Madame Jeannette peppers produced quite a lot of peppers. The plant has been outside all summer and a few weeks in autumn, so the skins are a bit thicker than the peppers you buy in the store. They are very suitable for pickling. You can use the liquid to spice up various stews and sauces (mayonnaise).

Preparation

Wash the peppers and remove the green stems.

Chop the peppers finely in your food processor. If you don't have a food processor you can also chop the peppers small by hand.

Add vinegar, sugar and a pinch of salt to the pot. Mix well and add the peppers.

The preserved peppers will keep for about a year.

Always use a clean spoon when taking something out.

KPK

20 oktober 2018