5.0 from 54 votes
Easy Pickled Peppers Recipe
Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more!
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 12 (1/3 cup) serving
Calories: 25 kcal
Course:
Appetizer , Condiments
Cuisine:
American
Ingredients
- 4 cups peppers banana, jalapenos, serrano, etc, cut into 1/4- inch rings
- 2 cups vinegar
- 2 tablespoons sugar
- 2 teaspoons kosher salt
Instructions
- Place pepper rings in a sterilized quart jar. Set aside.
- Place vinegar, sugar, and salt in medium non-reactive saucepan, stirring until salt and sugar is dissolved. Bring to a boil over medium heat. Pour over peppers, leaving 1/2-inch headspace in jar. Seal the jar.
- Refrigerate the peppers up to one month or process in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet.
- Allow at least 24 hours before opening the peppers for the best flavor.
Cup of Yum
Nutrition Information
Calories
25kcal
(1%)
Carbohydrates
4g
(1%)
Protein
0.4g
(1%)
Fat
0.1g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.03g
Monounsaturated Fat
0.004g
Sodium
390mg
(16%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
184IU
(4%)
Vitamin C
40mg
(44%)
Calcium
8mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12(1/3 cup) serving
Amount Per Serving
Calories 25
% Daily Value*
| Calories | 25kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.4g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 390mg | 16% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 40mg | 44% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.