Preserved Peppadews

At the beginning of this month, Tandy set a regional and seasonal challenge to use a seasonal ingredient in a preserve: something to keep for a rainy day  and included in this challenge is a giveaway – the chance to win a copy of LOVE AND FOOD, the market cookbook.  My entry is Preserved Peppadews.  Now I know that majority of people do not have the privilege of having peppadews growing in their garden; chillies of any variety work equally as well.  I have not specified measurements as it will depend on the quantity of peppadews or chillies you are using, but a good guide line would be for every 2.5 cups of vinegar, use 2.5 cups water and 2 cups sugar.

Preserved Peppadews


Coarse salt
White vinegar
White sugar


  1. Halve and seed the peppadews and lay out on a tray and cover with salt.  Let stand overnight.
  2. Rince the peppadews and set aside to drain in a colander.
  3. Heat the vinegar, water and sugar in a pot, bring to the boil and simmer for 5 minutes.
  4. While boiling the liquid sterilise bottles and lids in another pot or pour a little water into each bottle and lid and boil in the microwave and pour the water out (do be careful).
  5. Fill each hot bottle with peppadews and compact a them down.
  6. Fill each bottle with the pickling liquid until full and compact the peppadews a little more and top up with additional liquid if required.
  7. Seal and store.