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Hot Pickled Peppers

Chef.at.Home's picture
Ingredients
  Hot peppers 1 Pound (Red, Green Or Yellow)
  Water 3 Cup (48 tbs)
  White vinegar 1 Cup (16 tbs)
  Pickling salt 2 Tablespoon
  Sugar 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Crushed dried red pepper 1⁄4 Teaspoon
Directions

Make 2 small slits in each hot pepper (wear rubber gloves to prevent burning hands).
Pack peppers into hot, clean pint jars, leaving 1/2-inch headspace.
If desired, place 1 head of the fresh dill or 1 1/2 teaspoons of the dillseed in each jar.
In saucepan combine water, white vinegar, pickling salt, sugar, garlic, and crushed red pepper; bring to boiling.
Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid on jar.
Process jars in boiling water bath for 10 minutes (start timing when water returns to boiling).

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Servings: 
22

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Average: 3.6 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 70 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.17 g0.84%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 547.4 mg22.8%

Total Carbohydrates 15 g5.1%

Dietary Fiber 5.9 g23.8%

Sugars 9.2 g

Protein 2 g4.4%

Vitamin A 109.5% Vitamin C 11.1%

Calcium 1% Iron 7%

*Based on a 2000 Calorie diet

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Hot Pickled Peppers Recipe