Boozy Sweety Drops
Biquinho Peppers pickled in tequila, rum or vodka. Makes about 3 half-pint jars. Spices can be adjusted or omitted to taste.
Equipment
- Basic canning equipment water bath canner with rack, ladle, canning funnel, jar lifter
- 3 1/2 Pint Canning Jars with Lids and Rings sanitized
Ingredients
- 2 cups Biquinho Peppers fresh
- 2/3 cup white vinegar 5% acidity
- 11 tsp white sugar
- 1/2 tsp pickling salt
- 1/8 tsp ground nutmeg optional
- 1/4 tsp coriander seed optional
- 1/2 Bay Leaf broken into 3 pieces
- 4 oz Tequila, Rum, Vodka optional, can replace with distilled water
- 1/2 tsp dried oregano
- 1/2 tsp bottled green peppercorns optional
- 2 tbsp onion Thinly Sliced
- 2 tbsp carrot julienned
- 1 clove garlic minced
Instructions
- Prepare water bath canning kettle, heating enough water to cover jars by 1 inch. Heat water to boiling, and reduce to simmer. Prepare lids and rings according to package.
- Wash peppers and remove stems. No need to remove seeds. Prepare a container of ice water and a pan of about 4-6 cups of boiling water. Blanch the peppers in boiling water for just 20 seconds, then shock in ice water bath to stop cooking. Drain when cool (they do not need to be cold, just cooled). Place peppers in large bowl.
- Add dry oregano, green peppercorns, onion, carrot, and garlic to peppers. Mix gently but thoroughly.
- Make pickling brine: combine vinegar, sugar, salt, nutmeg, coriander seed, and bay leaf in saucepan and heat to boiling, reduce heat to low simmer and add tequila, rum, vodka or water.
- Bring water in canner to a boil. Bring brine to a low boil. Remove one jar at a time from canner, fill hot jar with pepper mixture. Ladle in brine leaving 1/2" headspace. Wipe rim and add lid and ring, tightening finger tight. Return to canner rack. Repeat with other jars, then lower all into water. Bring water to rolling boil and set timer for 10 minutes. After 10 minutes, remove from heat. Set timer for 5 minutes. After 5 minutes, raise rack and lift out jars and place on towel on counter. Cover to avoid drafts. Leave undisturbed for 24 hours. Remove rings and check seal. Any jar that did not seal properly must be stored in the refrigerator. Sealed jars are shelf stable. Flavor is better after at least 2 weeks.
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