Sweet Drop Biquinho peppers are tiny, glossy, and almost unfairly charming. Their teardrop shape makes the jar look special before anyone even tastes it.
This quick pickle keeps their crunch and turns them into a refrigerator staple for cheese boards, sandwiches, chopped salads, pizzas, grain bowls, and anything that needs a pop of sweet acid.
At a glance
- Yield: A small batch using 2 cups of peppers
- Time: 20 minutes plus chilling
- Heat level: Mild
- Best season: Peak pepper harvest
Why this variety works
Biquinho peppers are mild, sweet, and aromatic. Because they are small and firm, they hold their shape in brine better than many thin-walled peppers.
Ingredients
- 2 cups Sweet Drop Biquinho peppers, stems removed
- 3/4 cup white wine vinegar labelled 5% acidity
- 3/4 cup water
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 garlic clove, smashed
- 1 teaspoon black peppercorns
- 1/2 teaspoon coriander seed
- 1 small thyme sprig or bay leaf
Method
- Prick each pepper once with the tip of a knife so the brine can season the inside.
- Pack peppers, garlic, peppercorns, coriander and thyme into clean, heat-safe containers large enough to hold the peppers covered by the brine.
- Warm vinegar, water, sugar, and salt until dissolved. It does not need to boil hard.
- Pour hot brine over the peppers, tap the jar to release air bubbles, and make sure the peppers are submerged.
- Refrigerate promptly once steaming stops. Cover when chilled and allow 24 hours for the flavour to develop. Eat within 3 days of preparation.
Make it yours
- Add lemon peel for a brighter pickle.
- Add chili flakes if you want a sweet-hot version.
- Use half red and half yellow peppers for the most dramatic jar.
How to serve it
Use with aged cheddar, cured meats, tuna salad, burgers, chopped Italian salads, or pizza after it comes out of the oven.
Garden note
Harvest Biquinhos when fully coloured and firm. Pick often to keep plants producing.
Grow it from seed: Sweet Drop Biquinho Pepper Seeds
Storage
Keep these quick pickles refrigerated at 4°C or below. They are a fresh condiment, not a shelf-stable preserve. For canning, use a complete tested recipe rather than adapting this one.
Storage guidance: University of Minnesota Extension: pickling produce.
Our short storage limit follows Health Canada’s guidance for leftovers; it is not a claim of a tested extended shelf life.
