Potent Pickled Peppers Food
PICKLED PEPPERS RECIPE
This pickled peppers recipe is quick and easy so you can preserve your pepper harvest, perfect for all kinds of peppers, use them on everything!
Provided by Mike Hultquist
Categories Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Wash and dry the chili peppers. Cut the large ones up into small chunks. 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 cleaned quart jar.
- To a large pot, add vinegar, garlic, peppercorns, salt and sugar. Stir.
- Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes.
- Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.
Nutrition Facts : Calories 56 kcal, Carbohydrate 12 g, Protein 1 g, Sodium 1406 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
POTENT PICKLED PEPPERS
These are a mix of sweet cherries, hot jalapenos, real hot ghost chilis, serrano's, and and mild pepperoncini's. Toss in your favorites.
Provided by Rita1652
Categories Spicy
Time 40m
Yield 2 quarts, 60 serving(s)
Number Of Ingredients 8
Steps:
- Trim pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size sterilized glass jars.
- Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.
Nutrition Facts : Calories 6.2, Sodium 39.3, Carbohydrate 1.5, Fiber 0.2, Sugar 1.1, Protein 0.1
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.
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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