There are some plants in my garden that are beautiful to look at but if I do not talk them everyday they throw a tantrum and die. There are other plants that I can ignore and mistreat yet they produce fruit and vegetables abundantly. My piquante pepper plant is such a plant. I bought this plant from a family friend and it has survived our move to Cape Town as well as another move within Cape Town. I keep it in a pot at the back door and it has produced a huge amount of fruit this month. I love the sweet spicey flavour these home-made pickled piquante peppers have – they are wonderful with some seed crackers, in a salad or on a burger. If you are going sugar-free (these ones are – as I do not eat sugar) then substitute for xylitol or honey. You can also reduce the amount if it is too sweet for your taste.
Pickled Piquante Peppers
Prep Time: 5 Minutes
Cooking Time: 5 Minutes
Raw Piquante Peppers
1/2 Cup Water
1/2 Cup Vinegar
1/2 Cup Sugar OR 1/4 Cup Xylitol or Honey (if you want sugar-free)
1. Cut and deseed the Piquante Peppers
2. Place in a sterilised bottle.
3. In a small pot add the rest of the ingredients and simmer until the sugar has dissolved.
4. Pour the hot mixture over the Piquante Peppers and close the bottle.
5. Let cool and leave for a few days to develop the flavour.
6. Store in the fridge and enjoy on your favourite cracker bread, salad or burger.
I slice my Piquante Peppers into thin strips as I find it easier to serve but you can slice them or keep them whole – whatever you prefer.