Sweet piquanté peppers are delish. They are amazing in salads, on your favourite pizza or stuffed with feta as the ultimate finger snacks.

Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins

Step 1
 20-40 Piquant Bell Peppers (red-ripe)
 3 tablespoons Coarse Salt (koshering salt)
 600 ml water
 
Step 2
 375 ml White Vinegar (preferably grape vinegar)
 300 ml Xylitol
 250 ml Water from Kettle (preboiled hot or cold)
 4 pieces Ginger, fresh, peeled
 4 teaspoons Garlic
 20 Peppercorns
 4 Bay Leaves

1

Do the 1st Step the night before.

2
3

Cut off the stem side of the peppers, and carefully scrape out the seeds with a small teaspoon. Rinse. Try to remove all seeds.

4
5

Let the salt dissolve in the water. Then add the prepared peppers. Make sure they're all in the brine by putting a plate or similar on top. Leave overnight at room temperature.

6
7

Next day, using clean bottles and caps, put on a firm tin and into a cold oven. Heat oven to between 160 - 170 °C.

8
9

Pour brine off the peppers, and leave in a colander to drain.

10
11

Measure out into a large pot all the ingredients given in Step 2, and stir well until ALL the Xylitol has dissolved. Then bring to the boil and reduce.

12
13

Pour liquid through the sieve, add peppers and bring back to boil for only about 1 minute.

14
15

Take off heat and rest until at more manageable heat.

16
17

Take hot bottles from the oven (be careful). First fill the bottles with peppers, and then fill to about 1 1/2 cm from the top with the liquid.

Ingredients

Step 1
 20-40 Piquant Bell Peppers (red-ripe)
 3 tablespoons Coarse Salt (koshering salt)
 600 ml water
 
Step 2
 375 ml White Vinegar (preferably grape vinegar)
 300 ml Xylitol
 250 ml Water from Kettle (preboiled hot or cold)
 4 pieces Ginger, fresh, peeled
 4 teaspoons Garlic
 20 Peppercorns
 4 Bay Leaves

Directions

1

Do the 1st Step the night before.

2
3

Cut off the stem side of the peppers, and carefully scrape out the seeds with a small teaspoon. Rinse. Try to remove all seeds.

4
5

Let the salt dissolve in the water. Then add the prepared peppers. Make sure they're all in the brine by putting a plate or similar on top. Leave overnight at room temperature.

6
7

Next day, using clean bottles and caps, put on a firm tin and into a cold oven. Heat oven to between 160 - 170 °C.

8
9

Pour brine off the peppers, and leave in a colander to drain.

10
11

Measure out into a large pot all the ingredients given in Step 2, and stir well until ALL the Xylitol has dissolved. Then bring to the boil and reduce.

12
13

Pour liquid through the sieve, add peppers and bring back to boil for only about 1 minute.

14
15

Take off heat and rest until at more manageable heat.

16
17

Take hot bottles from the oven (be careful). First fill the bottles with peppers, and then fill to about 1 1/2 cm from the top with the liquid.

Sweet Piquanté Peppers