Quick Pickled Hot Peppers
This is a quick fridge pickle that's easy to prepare and ready to eat in a couple of months. These are great in salads, or with a sandwich.
Ingredients
| Peppers | 500 Gram (or enough peppers to fill a large wide mouth Mason jar) | |
| Baby carrots | 2 , chop (as needed) | |
| Sugar | 3 Tablespoon | |
| Dried onion flakes | 2 Tablespoon | |
| Peppercorns | 2 Tablespoon | |
| Coriander seed | 2 Tablespoon | |
| Bay leaves | 2 | |
| Salt | 3 Tablespoon | |
| Garlic cloves | 4 | |
| Vinegar | 2 1/2 Cup (40 tbs) (mixed white with rice and cider) | |
| Water | 2 1/2 Cup (40 tbs) |
Directions
GETTING READY
1. Poke holes in peppers.
MAKING
2. In a saucepan, combine sugar, dried onion flakes, peppercorn, coriander seeds, bay leaves, salt, garlic, vinegar, water. Place on flame and bring to a boil. Reduce the heat and simmer for 5-10 minutes and then let cool slightly.
3. In sterilized wide mouth Mason jar, pack the peppers and carrots.
4. Pour the pickling liquid over the peppers, put on a lid and place in the fridge.
SERVING
5. Use as desired.
TIPS
This is a fridge pickle - they are not shelf stable, must be kept refrigerated and eaten within 2-3 months.
Recipe Summary
Nutrition Facts
Serving size
Calories 128Calories from Fat 12
% Daily Value*
Total Fat 1 g1.5%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 1180 mg49.17%
Total Carbohydrates 30 g10%
Dietary Fiber 9 g36%
Sugars 4 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
