Try this Pickled Hot Peppers or Bell Peppers recipe, or contribute your own.
Suggest a better descriptionWash peppers thoroughly. Remove core, seeds, and stems of large peppers. Cut as desired, or leave whole after coring. The small, hot peppers may be left whole with stems intact. Make two small slits in whole peppers. Mix vinegar and water; heat to 150-160F./66-71C. about to the simmering point. Since it is rather volatile, vinegar should NOT boil a long time. Pack peppers rather tightly into jars. Pour hot vinegar and water over the peppers to 1/2 inch of jar rim. If oil is desired, add vinegar to only 3/4 inch of jar top. Add olive oil to come 1/2 inch from top. The peppers will be coated with oil when they pass through the oil layer as you use them. Add salt to taste, seal, and process 15 minutes in simmering (180-185F./82-85C.) Hot Water Bath. GREENE, Janet et al. Putting Food By, 4th ed. The Stephen Greene Press Lexington, Massachusetts MM Format by John Hartman Indianapolis, Indiana Recipe by Cathy Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by "John M. Hartman"
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Serving Size: 1 Pint (393g) | ||
Recipe Makes: 8 | ||
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Calories: 102 | ||
Calories from Fat: 36 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.7mg | 0 % | |
Potassium 560.5mg | 15 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 9.9g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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