5.0 from 15 votes
Cajun Pickled Peppers
A twist on your favorite pickled peppers recipe that incorporates your favorite Cajun seasoning blend into the brine. Pickled hot peppers are delicious. Works with any type of chili peppers. Let's spice things up!
Prep Time
10 mins
Cook Time
10 mins
Servings: 64
Calories: 6 kcal
Course:
Main Course , Snacks
Cuisine:
American
Ingredients
- 1 pound mixed chili peppers sliced into rings (I used a variety here, mostly sweet but some hot peppers as well, all from my garden)
- 2 cup white vinegar
- 2 cup water
- 2 tablespoons Cajun seasonings
- 2 tablespoons pickling salt
- 2 tablespoons honey
- 4 bay leaves
Instructions
- Slice the peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the peppers first. I usually do not.
- Loosely pack them into 2 quart-sized jars.
- Add the vinegar, water, Cajun seasonings salt, honey and bay leaves to a large pan.
- Bring the mixture to a quick boil. Remove from heat and stir.
- Pour the brine over the peppers and screw on the caps.
- Refrigerate at least 24 hours before using to develop the flavors. They are best after a week.
Cup of Yum
Notes
- Heat Factor: Mild to HOT, depending on your choice of peppers.
Nutrition Information
Calories
6kcal
(0%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
219mg
(9%)
Potassium
27mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
174IU
(3%)
Vitamin C
3mg
(3%)
Calcium
2mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 64Serving
Amount Per Serving
Calories 6
% Daily Value*
| Calories | 6kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 219mg | 9% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.