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Pickled Surinamese peppers

Quantity: 1 preserving jar

Complexity: easy

Working time: 10 min

Total preparation: 10 min


    • quite a few peppers

    • half liter of vinegar

    • 3 tbsp sugar, less can also be used

    • 2 tbsp out

    Other supplies

    Preserving jar or large peanut butter jar

      My bush with 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 laying them in.

      You can use the liquid to spice up various stews and sauces (mayonnaise).


      Wash the peppers and remove the green stems.

      Finely chop the peppers in your food processor. If you don't have a food processor, you can also chop the peppers by hand.

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

      The pickled peppers will keep for about a year.

      Always use a clean spoon when you take something out.


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