Pickled Sweet Peppers

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4.0 by 7 people

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  • Makes: 16 servings
  • Serving Size: 1/4 cup serving
  • Makes: 4 cups
  • Prep: 15 mins
  • Stand: 1 hr

Pickled Sweet Peppers

Directions

  1. Place peppers in a large heat-proof bowl; set aside.
  2. In a medium stainless steel or non-reactive saucepan combine water, vinegar, sugar, pickling spices, and salt. Cook, stirring occasionally, over medium heat until sugar and salt have dissolved.
  3. Pour hot vinegar mixture over peppers; cool. Transfer to a 2-quart glass container with a lid. Cover and refrigerate for at least 1 hour or up to 1 month.

From the Test Kitchen

*

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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Nutrition Facts (Pickled Sweet Peppers)

  • Per serving:
  • 9 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 141 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 0 g pro.
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Reviews (1)

7 Ratings
849 Days Ago
pickling is so ridiculously easy, tasty and healthy. this variation is great, and i liked the jalapeno kick. great on sandwiches as a relish. apparently pickling is better than any probiotic.

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