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
PICKLED BELL PEPPERS
Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. -Heather Prendergast, Sundre, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.
Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
POP'S PICKLED BELL PEPPERS
Make and share this Pop's Pickled Bell Peppers recipe from Food.com.
Provided by quotFoodThe Way To
Categories Peppers
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- In medium size saucepan, simmer vinegar, water and sugar for 5 minutes.
- Slice peppers, removing seeds.
- Place peppers in glass jar (can use any type of glass jar with tight fitting lid).
- Pour liquid mixture over peppers leaving 1/2-inch headspace.
- Allow to cool and then place tight fitting lid on; store in refrigerator.
- Best if left in refrigerator to marinate for at least 24-48 hours before serving. The longer they marinate, more garlic flavor is absorbed. Will last for 2 weeks or more in refrigerator.
Nutrition Facts : Calories 87.4, Sodium 2.8, Carbohydrate 20.4, Sugar 20.2
MINI BELL PEPPER POPPERS WITH BACON
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
- Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
- Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
- Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
- Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.
SWEET PICKLED ROASTED PEPPERS
Provided by Food Network
Time 19m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat a broiler.
- Broil the peppers until the skin has blistered and peppers are cooked through, 7 to 9 minutes. Place in a paper or plastic bag and seal immediately. Let stand for 15 minutes, or until cool enough to handle, this will make them easier to peel. Peel peppers, discard skins.
- Place the peeled peppers in a sterilized, heatproof jar with a sterilized, tight fitting lid. In a medium, non-reactive saucepan, bring the vinegar, sugar, water, and pickling spices to a boil. Pour hot mixture over peppers. Place lid on jar and let stand at room temperature for 2 days.
Nutrition Facts : Calories 185 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Carbohydrate 48 grams, Fiber 2 grams, Protein 1.3 grams
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