REFRIGERATOR PICKLED PEPPERS - RECIPE
A quick recipe for making pickled peppers that you can keep in your refrigerator for months. They're perfect for topping sandwiches, tacos, tossing onto pizzas, or munching right out of the jar.
Provided by Mike Hultquist
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Wash and dry the chili peppers. Cut the large ones up into small chunks or slice them into rings. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a sterilized quart jar.
- To a pan, add all remaining ingredients. Stir.
- Heat and bring to a quick boil, then reduce heat and simmer about 20 minutes.
- Pour the hot brine into the jar, over the peppers, and seal with a sterilized, tight lid. Cool and refrigerate.
- Let the peppers sit a week or two before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!
Nutrition Facts : Calories 27 kcal, Carbohydrate 5 g, Sodium 703 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PICKLED HOT PEPPERS
Pickled Hot Peppers; from Better Homes and Gardens Canning and Freezing - posted in reply to a request
Provided by papergoddess
Categories Vegetable
Time 20m
Yield 4 pints
Number Of Ingredients 8
Steps:
- Wash hot peppers; drain.
- Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace.
- If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
- In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling.
- Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
- Adjust lids. Process in boiling water bath (pints) 10 minutes.
Nutrition Facts : Calories 62.2, Fat 0.3, Sodium 3501.5, Carbohydrate 11.1, Fiber 2.4, Sugar 8.2, Protein 1.2
PICKLED PEPPERS
There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.
Provided by By Betty Crocker Kitchens
Categories Condiment
Number Of Ingredients 10
Steps:
- In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.
- In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.
Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (1/4 Cup), Sodium 440 mg, Sugar 2 g, TransFat 0 g
PICKLED HOT PEPPERS
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Provided by Pam
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
- Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
- Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g
PICKLED PEPPERS
Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products
Provided by Taste of Home
Categories Side Dishes Snacks
Time 45m
Yield about 8 pints.
Number Of Ingredients 6
Steps:
- Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
EASY PICKLED PEPPERS RECIPE
Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more!
Provided by Robyn Stone | Add a Pinch
Categories Appetizer Seasoning
Time 15m
Number Of Ingredients 4
Steps:
- Place pepper rings in a sterilized quart jar. Set aside.
- Place vinegar, sugar, and salt in medium non-reactive saucepan, stirring until salt and sugar is dissolved. Bring to a boil over medium heat. Pour over peppers, leaving 1/2-inch headspace in jar. Seal the jar.
- Refrigerate the peppers up to one month or process in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet.
- Allow at least 24 hours before opening the peppers for the best flavor.
QUICK AND EASY PICKLED PEPPERS
Make a batch of pickled peppers in no time using our quick and easy pickled peppers recipe. Use your favorite pepper variety or mix and match. These make a killer addition to sandwiches, salads, pasta and breakfast dishes.
Provided by Darcey Olson
Categories Condiments
Time 30m
Number Of Ingredients 6
Steps:
- Prep the peppers: Utilize a small paring knife to remove the membranes and seeds before slicing (for a less spicy version). Slice thinly and continue until all peppers are sliced.
- Transfer the pepper slices and garlic to a large glass jar (with lid).
- Add the vinegar, water, honey and salt to a small saucepan and heat until almost boiling. Make sure to stir to dissolve the honey/sugar.
- Remove the vinegar/sugar mixture from the heat and pour over the peppers.
- Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
- Once the peppers are cooled to room temperature, place the lid on the jar and refrigerate.
- Super thin slices can be eaten after 10 minutes while thicker slices will need a few days.
EASY REFRIGERATOR PICKLED PEPPERS
Spicy pickled jalapenos that can be prepped and put in the refrigerator to do their magic!
Provided by Amanda
Categories condiment
Time 20m
Number Of Ingredients 6
Steps:
- Wash, clean and slice jalapenos into rounds with inner membranes and seeds intact. Wear gloves while doing this to avoid burns! Fill a 12 oz mason jar just to below the neck of the jar with jalapenos, about 1 1/2 cups.
- In a small saucepan, bring water, vinegar, garlic, sugar and salt to a boil. Stir until salt and sugar is dissolved. Remove from heat and let cool slightly.
- Once brine has cooled slightly, pour into mason jar with jalapenos. Leave some head space in jar for expansion, about 1/2 inch from the top of the jar. Cover with lid and place in fridge.
- Jalapenos are ready in about 24 hours and will keep for a few months in the fridge (ours don't last that long!)
Nutrition Facts : Calories 186 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 4 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1quart jar, Sodium 2342 grams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOW TO PRESERVE HOT PEPPERS IN VINEGAR- EASY RECIPE
How to preserve hot peppers in vinegar- A Romanian recipe that comes from the old times, these hot peppers preserved this way last many years in the jars. This is probably one of the easiest recipe out there.We consume the hot peppers in winter with soups and stews. Delicious and super easy to make.
Provided by The Bossy Kitchen
Categories Canning
Time 20m
Number Of Ingredients 3
Steps:
- Clean the jars.
- The jars need to be sterilized by boiling them for 10 minutes in a pot of water on the stove.
- Wash and clean the hot peppers. Remove leaves, dirt and any bad peppers.
- When the sterilizing time is up, remove and drain hot sterilized jars one at a time.
- Fill the jars with peppers, as many as they fit tight inside.
- Pour vinegar over them to fill up the jars. Add lids, and tighten screw bands.
- Great with soups or as a condiment in stews. They last in a cool place for years.
- The peppers need to sit in vinegar for at least one month before they are ready to be consumed.
Nutrition Facts : Calories 8 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
EASY PICKLED THAI CHILI PEPPERS
Fiery Easy Pickled Thai Chili Peppers give a kick to everything from grilled meats, fish, soups, Asian noodles, rice and sauces. These addictive peppers are Whole30, paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food (and of course, vegan!).
Provided by Lora
Categories Appetizer
Number Of Ingredients 5
Steps:
- Rinse off peppers.
- Be sure to put on gloves to handle the peppers. Pack peppers into glass jars (or one very large with a tight-fitting lid). If pickling slices, add the slices to the jars and pack them in.
- Add 2 cloves of garlic to each jar ( I used two small jars). Depends how tightly you pack the peppers, I really packed mine in. If using one large jar, add them all into that jar.
- In a medium saucepan, combine water, vinegar, salt (and sugar, if using...see NOTES).
- Bring water to a low simmer and stir until salt (and sugar, if using, see NOTES)are just melted (not boiling).
- Remove vinegar mixture and using a ladle very carefully pour the mixture into the jars with the peppers.
- Allow to cool for approximately 1-hour, cover and refrigerate.
- The pickled Thai chili peppers are ready to eat in 24 to 48 hours.
PICKLED BELL PEPPERS
Steps:
- Gather the ingredients.
- Add the vinegar, sugar, and salt to a sauce pot and place on medium heat. Stir, using a wooden spoon to dissolve the sugar.
- Bring the mixture to a boil and then remove from heat. Let cool completely.
- Cut peppers in half and remove the seeds and stems.
- Slice the peppers lengthwise into 1/4-inch strips.
- Add sliced peppers to a bowl, pour on 1/3 cup of the dressing, and toss thoroughly to coat the peppers with the pickling liquid.
- Set aside for half an hour before serving. Toss intermittently.
Nutrition Facts : Calories 152 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 196 mg, Sugar 34 g, Fat 0 g, ServingSize Serves 3, UnsaturatedFat 0 g
QUICK PICKLED CHILLIES
Quick Pickled Chillies are a great condiment for punching up the flavour of burgers, Asian soups, noodles, stir frys. Easy Pickled Peppers
Provided by Peter Kolesnichenko
Categories Condiment
Time 20m
Number Of Ingredients 10
Steps:
- Wash the whole chilli peppers, then pierce them 4-5 times with a toothpick.
- In a saucepan, place the vinegar, water, salt and sugar and bring to a boil.
- Place the bay leaf, garlic, peppercorns, coriander seeds and celery seeds in the bottom of the sterilised glass jar. Tightly pack the pricked chilli peppers inside the jar.
- Carefully fill the jar with the hot brine, completley submerging the the chillies with the brine. Leave a 1/4" gap from the top of the jar.
- Close the jar and allow to cool on the counter overnight. Keep refrigerated. It's best to allow the chillies to infuse for a few days before eating. If the brine levels are lower than the chillies, add more brine, or the chillies may turn brown from the exposure the air.
PICKLED PEPPERS
These are great plain or even on a sandwich!
Provided by Love2c0ok
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h20m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
- Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g
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