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.
QUICK PICKLED PEPPERS
Learn how to make homemade, spicy and sweet, gourmet jalapeño and bell pepper pickles! It's super easy and the pickles will keep in the refrigerator for months.
Provided by Cookie and Kate
Categories Pickles
Time 25m
Number Of Ingredients 7
Steps:
- First, prepare your peppers: Wear gloves to prevent your fingers from feeling burned. For less spicy pickles, use a paring knife to remove the jalapeño membranes and seeds before slicing (this is a lot of work, so I just pulled out the larger membranes from my sliced pickles). Slice the pickles thin with a mandoline or chef's knife. If you're still concerned about the spice level of the pickles, run the sliced jalapeños under running water in a colander to try to knock off any remaining seeds. (Beware, those pepper fumes made me cough.) Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper.
- Combine the prepared peppers and smashed garlic in a 28-ounce (1.75 pints) or larger glass jar. In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture close to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from heat and carefully pour the liquid over the peppers. Use a butter knife to pock down the peppers so they all fit and there aren't any hidden air pockets.
- Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles. Depending on how thinly you sliced the peppers, they could be ready to eat immediately or might need a couple of days in the refrigerator before they taste fully pickled (just sample one every now and then to find out!). They are best when relatively fresh, but keep well for at least a month.
Nutrition Facts : ServingSize 2 tbsp, Calories 18 calories, Sugar 3.1 g, Sodium 147.5 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 0.5 g, Protein 0.2 g, Cholesterol 0 mg
EASY PICKLED JALAPENO PEPPERS
A quick and easy recipe for pickled jalapenos. These will keep for a few months in the refrigerator.
Provided by rayne drops
Categories Pickled Vegetables
Time P1DT15m
Yield 12
Number Of Ingredients 6
Steps:
- Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
- Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
- Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 194.5 mg, Sugar 2.5 g
QUICK PICKLED PEPPERS
The original recipe calls for shishito peppers. They have a little more bite than bell peppers, but are not as hot as chilis. If you can find them, go ahead and use them.
Provided by threeovens
Categories Low Protein
Time 20m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Cut peppers into 1/2 inch strips, lengthwise.
- In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
- Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
- Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.
Nutrition Facts : Calories 40.9, Fat 0.2, SaturatedFat 0.1, Sodium 1166.5, Carbohydrate 9.8, Fiber 2, Sugar 6, Protein 1.1
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
More about "quick and easy pickled peppers food"
EASY QUICK PICKLED PEPPERS RECIPE - THE FOOD BLOG
From thefoodblog.net
5/5 (13)Total Time 48 hrs 20 minsCategory Sauces, Dips & ToppingsCalories 16 per serving
PICKLED PEPPERS - QUICK & EASY PROCESS - MJ'S KITCHEN
From mjskitchen.com
QUICK & EASY REFRIGERATOR PICKLED PEPPERS RECIPE
From homesteadandchill.com
HOMEMADE QUICK PICKLED HOT PEPPERS - NO CANNING …
From ruralsprout.com
QUICK AND EASY PICKLED BELL PEPPERS – STARRCREATIVE.CA
From starrcreative.ca
EASY PICKLED PEPPERS – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Category EssentialsAuthor Sonja OverhiserTotal Time 17 mins
QUICK AND EASY PICKLED PEPPERS • THE RUSTIC ELK
From therusticelk.com
5/5 (1)Total Time 15 minsServings 5Calories 44 per serving
PICKLED PEPPERS SIMPLE RECIPES - FOOD HOUSE
From foodhousehome.com
QUICK AND EASY PICKLED BELL PEPPERS | STUFFED PEPPERS, PICKLED …
From pinterest.ca
QUICK AND EASY PICKLED PEPPERS – PEBBLES AND TOAST
From pebblesandtoast.com
QUICK PICKLED SPICY PEPPERS (IN 2 HRS!) - FIT FOODIE FINDS
From fitfoodiefinds.com
EASY QUICK PICKLED CHILLIES - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY 10-MINUTE PICKLED JALAPEñOS | FOOD REVOLUTION NETWORK
From foodrevolution.org
QUICK AND EASY PICKLED ROASTED PEPPERS - LET'S BRIGHTEN UP
From letsbrightenup.com
HOW TO MAKE FAST AND EASY REFRIGERATOR PICKLED PEPPERS - GROWVEG
From growveg.com
PICKLED PEPPER CHICKEN JANE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EASY QUICK PICKLED SHISHITO PEPPERS RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love