Try this Martha Stewarts Pickled Peppers recipe, or contribute your own.
Suggest a better description* Note: Use fresh jalapeno, serrano or Hungarian wax peppers. Wash and dry the peppers, and slit each in two or three spots. In a small saucepan, bring half a cup of water to a boil with the vinegar, salt, and sugar. Reduce heat to medium, and stir until the salt has dissolved. Set the vinegar-salt liquid aside. Meanwhile, tightly pack peppers into two 1 1/4-pint glass canning jars. Divide the peppercorns, garlic, and thyme between the jars. Pour the hot liquid into the jars, enough to cover the peppers. Close jars tightly; let liquid cool to room temperature. Refrigerate 1 to 2 weeks for flavors to develop. Will keep, stored in refrigerator, up to 6 weeks. Makes 1 1/4 quarts. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/4 quarts" Per serving: 142 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 47g Carbohydrate; 0mg Cholesterol; 11292mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (684g) | ||
Recipe Makes: 1 | ||
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Calories: 231 | ||
Calories from Fat: 9 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 13978.8mg | 482 % | |
Potassium 1020.9mg | 27 % | |
Total Carbohydrate 49.2g | 14 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 40.3g | ||
Protein 5.4g | 8 % | |
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: 231
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