Pickled Peppers Recipe
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
10
-
Calories
56 kcal
-
Course
Main Course
-
Cuisine
American
Pickled Peppers Recipe
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This pickled peppers recipe is quick and easy so you can preserve your pepper harvest, perfect for all kinds of peppers, use them on everything!
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Ingredients
- 3-4 cups chili peppers - you can use any type of pepper here. The amount will vary depending on how you chop them.
- 1 cup white vinegar
- 1 cup water
- 4 garlic cloves chopped
- 3 tablespoons black peppercorns
- 2 tablespoons pickling salt
- 2 tablespoons sugar
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Instructions
- Wash and dry the chili peppers. Cut the large ones up into small chunks. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a cleaned quart jar.
- To a large pot, add vinegar, water, garlic, peppercorns, salt and sugar. Stir.
- Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes. Cool slightly.
- Pour the brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.
Notes
- Let the peppers sit a few weeks before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!
Nutrition Information
Show Details
Calories
56kcal
(3%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Sodium
1406mg
(59%)
Potassium
252mg
(7%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2955IU
(59%)
Vitamin C
3.9mg
(4%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Sodium | 1406mg | 59% |
| Potassium | 252mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2955IU | 59% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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