An open olive bar is a very dangerous place for me to be. I’m not talking about the potential for cross-contamination with messy cubes of marinated feta, always carelessly crumbling beyond their containers, or germs from those who resist the shield of the sneeze guard. For me, the peril is in knowing when to stop. I have yet to meet a pickle I didn’t like, from mild to hot, and I always want to try more. One impulsive glance over the chilled chafing dishes could result in a pound of two of impulse pickles, and a correspondingly hefty bill.
That’s where I met my current pickle fixation, Brazilian biquinho (pronounced bee-keen-yo) peppers.
What Are Biquinho (Sweety Drop) Peppers?
Also known as sweety drops, they’re tiny tear drop-shaped peppers about the size of a nickel. Their name means “little beak,” owing to their pointed ends. Though most commonly red, you might get lucky and find yellow peppers too.
Think of them as concentrated red bell peppers; all sweet, no heat. For a touch of instant whimsy and elegance, these are the ultimate topper. No prep is needed since you eat them whole, seeds and all, which means they’re always ready to go straight out of the fridge.
What Can You Do with Biquinho Peppers?
If you crave the salty, briny bite of pickles like I do, it’s hard to resist popping them in your mouth straight away. Soft, tender flesh gives way to crunchy seeds for a wholly satisfying bite. Of course, if you can delay that gratification, there’s no end to their use in everyday and special occasion dishes alike. Here’s a few ideas to get you started:
- Toss into salads
- Top pizzas
- Fold into sandwiches or wraps
- Fill tacos
- Adorn cheese or charcuterie boards
- Garnish drinks
Anywhere a cucumber pickle works, these pickled sweety drop peppers will, too. Soon, they’ll be come an indispensable staple on your grocery list, not just a sporadic lucky find. For that, you’re welcome and I’m sorry.
