Pickled Peppers or Chilies

45 minutes Prep: 15 minutes Cook: 30 minutes

75 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2 1/2	pounds	sweet pepper	red or green
2 1/2	pounds	chilies	hot, fresh
1	quart	vinegar
1	quart	water
4	teaspoons	salt
1	x	olive oil	optional

Directions

Wash the peppers or chilies thoroughly.

Cut around the stem of each large pepper and pull out the stem with attached core and seeds.

Leave the peppers whole of cut them into sections or strips, as desired.

Hot chilies may be stemmed and seeded, of left whole with stems intact.

Make two small slits in whole peppers or chilies.

Mix the vinegar and water; heat to a simmer - 150 F to 160F.

The vinegar should NOT be allowed to boil.

Add the salt Pack the peppers of chilies rather tightly into jars.

Pour the hot vinegar mixture over the peppers to within 1/2 inch of the jar rims.

Or, if you wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and pour oil to within 1/2 inch of the rims.

The peppers or chilies will be coated with oil when they pass through the oil layer as you use them.

Cover jars and process for 15 minutes in a boiling water bath.

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Nutrition Facts

Serving Size 193g

Amount per Serving

Calories 75 5% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1585mg	66%
Total Carbohydrate 18.0g	6%
Dietary Fiber 3.0g	11%
Sugars 10.0g
Protein 4.0g	8%

Vitamin A	45%		Vitamin C	765%
Calcium	4%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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