Peppadew Mild Jars

Peppadew Mild Jars are sweet-and-tangy pickled peppers sold in a jar, packed in a brine. The "mild" label means the heat sits at the gentle end of the range. Peppadew-style peppers usually taste fruity and sweet first, then bright with vinegar, with a little warmth at the finish rather than real fire. The flesh is firm and holds a slight snap. The pickling liquid is sugary and acidic, so it works as an ingredient as well as a packing medium. For serving, take the peppers straight from the jar at cool room temperature or lightly chilled. Chilling firms the texture and tones down the sweetness a little. Drain them on a paper towel before putting them on a board, or the brine will make crackers and bread soggy. Most jars hold whole peppers with a hollow center, so they can be stuffed. Soft goat cheese, cream cheese, feta or ricotta are the usual fillings. The creamy, salty cheese balances the sharp brine, and a few chives or cracked black pepper finish them. They also work well in cooking. Sliced into rings, they brighten salads, grain bowls, pizza, flatbreads and sandwiches, and they cut through rich cured meats such as prosciutto, salami and chorizo. Chopped fine, they can go into a quick relish, a dip, or a pasta sauce. Because they are already sweet and acidic, they need little else. The leftover brine can be added to vinaigrettes or to a marinade for chicken or pork. In a drinks context, the peppers suit the same drinks that go with olives and cocktail onions. Drop one on a pick into a dry gin martini or a Bloody Mary, or serve a few alongside a crisp lager, a dry sparkling wine or a chilled dry white such as sauvignon blanc. Use a stemmed cocktail glass or a rocks glass for the garnish, and a small ramekin or shallow dish for the peppers on a board. Once opened, keep the jar refrigerated with the peppers submerged in their brine, and follow the storage directions printed on the label.