Ingredients:

  • 1 lb peppadew peppers
  • 1 tsp sea salt
  • 1 cup apple cider vinegar
  • 1/4 cup water
  • 3 tbsp honey
  • 3 cloves garlic, smashed
  • 1 tsp whole black peppercorns
  • 1 bay leaf
  • 1/2 tsp salt

Instructions:

  1. Rinse the peppadew peppers under cold water and pat them dry.
  2. Slice a small slit in the side of each pepper and remove the seeds and membranes to control the heat level.
  3. Toss the peppers with 1 tsp sea salt in a colander and let them sit for 10 minutes to draw out excess moisture, then rinse quickly.
  4. Combine the 1 cup apple cider vinegar, 1/4 cup water, 3 tbsp honey, 3 cloves smashed garlic, 1 tsp whole black peppercorns, 1 bay leaf, and 1/2 tsp salt in a medium stainless steel saucepan.
  5. Bring the mixture to a gentle simmer over medium heat, stirring until the honey is completely dissolved.
  6. Remove the brine from the heat as soon as it reaches a simmer to prevent the vinegar from becoming too harsh.
  7. Pack the prepared peppers tightly into two sterilized 16 oz glass jars, ensuring they are submerged.
  8. Pour the hot brine over the peppers, filling the jars to the brim.
  9. Tap the jars gently on the counter to release trapped air bubbles.
  10. Seal the lids tightly and allow the jars to cool to room temperature.
  11. Transfer the jars to the refrigerator and chill for 24 hours for optimal flavor penetration.