QUICK PICKLED SWEET PEPPERS
These quick pickled sweet peppers are so easy to make. Add them to a burger or a relish tray or munch on them for a deliciously fresh, crunchy snack!
Provided by Melissa Belanger
Time 15m
Number Of Ingredients 6
Steps:
- Place peppers into a jar.
- In a small saucepan, heat vinegar, water, sugar and salt. Stir until sugar and salt are dissolved. Remove from heat and add garlic.
- Pour the liquid over the peppers in the jar. Top with additional water if necessary to cover the peppers.
- Cover jar and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 26 calories, Sugar 4.7 g, Sodium 584 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 0.8 g, Protein 0.5 g, Cholesterol 0 mg
PICKLED SWEET PEPPERS
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. -Edna Clemens, West Branch, Michigan
Provided by Taste of Home
Time 50m
Yield 5 pints.
Number Of Ingredients 9
Steps:
- Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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
SWEET AND SOUR PICKLED BELL PEPPERS BY THE JAR
I don't always have enough peppers or even want to can them, so I've cut this recipe down so it can fit into one jar and be stored in the refrigerator. What could be easier! The original recipe is from "Better Homes and Gardens, Can It!"
Provided by threeovens
Categories Peppers
Time 40m
Yield 1 pint, 12 serving(s)
Number Of Ingredients 12
Steps:
- Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions.
- In a large saucepan, combine sugar, water, vinegars, celery seeds, peppercorns, mustard seeds, garlic, bay leaf, and salt; bring to a boil, stirring to dissolve the sugar.
- Reduce heat to low and simmer, covered, for 15 to 20 minutes.
- Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool.
- Cover and store in the refrigerator up to 6 months.
Nutrition Facts : Calories 78.6, Fat 0.1, Sodium 99.8, Carbohydrate 18.8, Fiber 0.7, Sugar 17.6, Protein 0.4
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
QUICK PICKLED PEPPERS
Provided by My Food and Family
Categories Home
Time P1DT1h30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Bring all ingredients except peppers to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Cool 5 min.
- Meanwhile, cut peppers into 1/4-inch-thick slices; pack into 3 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar.
- Pour vinegar mixture over peppers, making sure to equally distribute herbs and garlic pieces among the jars. Cool completely.
- Cover jars with lids. Refrigerate 24 hours before serving.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.7745 g, Sugar 0 g, Protein 0 g
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