Easy Pickled Peppers- no salt
by TimGa
Very good recipe for pickling bananna or other small peppers without any salt.
Mustard gives it a bit of a bite along with sweet and sour taste.
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INGREDIENTS
- 4 cups white vinegar
- 1 1/3 cup white sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seed
- 1 lb banana peppers ; seeded and sliced in rings (or just pack 4 pint jars worth)
INSTRUCTIONS
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
Pour brine over peppers to within ½" of the top.
Wipe off the rim and put lid and ring on.
Store in the fridge.
You can also follow proper canning procedures and then process them in a water bath canner if you prefer (will lend a slightly less crunchy pepper). Follow the USDA guidelines for timing.
Be sure to verify that the lids have completely sealed down if storing on the shelf.
Leave for 1 week or longer (if you can stand it!)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (1590g) | ||
| Recipe Makes: 1 Recipe | ||
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| Calories: 1005 | ||
| Calories from Fat: 28 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.1g | 4 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 81.3mg | 3 % | |
| Potassium 1225.5mg | 32 % | |
| Total Carbohydrate 205.3g | 60 % | |
| Dietary Fiber 16g | 64 % | |
| Sugars, other 189.4g | ||
| Protein 8.4g | 12 % | |
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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. |
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Calories per serving: 1005
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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