Anaheim chile peppers give these quick pickles plenty of heat.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large nonreactive saucepan combine vinegar, water, sugar, and salt. In a large heatproof bowl combine chiles and red onion. Using a mandoline, slice potatoes about 1/16-inch thick; add to vinegar mixture. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Pour vinegar mixture over onion mixture. Let stand 1 hour before serving, or cover and refrigerate up to 1 week.

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Nutrition Facts

109 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 180 mg sodium. 432 mg potassium; 25 g carbohydrates; 3 g fiber; 6 g sugar; 2 g protein; 0 g trans fatty acid; 14180 IU vitamin a; 77 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 41 mg calcium; 1 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/21/2018
I¿ve made this recipe several times for work and everybody loves them. I changed the recipe to use 2 jalapeños because we always have them in stock.