Try this Pickled Peppers recipe, or contribute your own.
Suggest a better descriptionThis makes 1 quart, and just multiply/divide to match the volumes you will need. Prepare peppers (slice them, cut the ends off or if packing whole, at least put a slit or hole with a toothpick). Place water, vinegar and salt in a pot and bring to a boil. While mix is heating, in another pot sterilize your jars. Once jars have been sterilized, blanch peppers in brine mix for 1 minutes, then quickly transfer to an ice-water bath for 1 minute (this helps keep your peppers well colored). Then pack your peppers into the jars and pour brine into jars (if doing whole peppers, you may want to use a spoon to push down on the peppers once liquid is in, to help empty the pepper of air and force in the liquid--press then release for a few seconds and repeat a few times). Once jar is full (and air is out), place on your lids & rings and hand tighten. Place in boiling water bath for about 5 minutes, then remove and allow to cool. Let "cure" for about 2-3 weeks for best results. Store in cool dark place for up to 18 months. Posted to CHILE-HEADS DIGEST V4 #072 by ike@fast.net (Tim Eichman) on Aug 07, 1997
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 582.6mg | 20 % | |
Potassium 0.5mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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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