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Pickled Hot Peppers

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Recipe

 
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 pounds banana peppers
long, red, green, or yellow
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3 pounds green bell peppers
and red
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5 cups vinegar
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1 cup water
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4 teaspoons pickling salt
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2 tablespoons sugar
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2 cloves garlic
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Ingredients

Amount Measure Ingredient Features
1.8 kg banana peppers
long, red, green, or yellow
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1.4 kg green bell peppers
and red
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1.2 l vinegar
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237 ml water
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2E+1 ml pickling salt
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3E+1 ml sugar
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2 cloves garlic
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Directions

(Hungarian, Banana, Chile, Jalapeno peppers) Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers.

Blanch in boiling water or blister in order to peel.

Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degree F) or broiler for 6 to 8 minutes or until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh.

Place peppers on burner for several minutes until skins blister.

Cool and peel off skin. Flatten small peppers.

Fill jars, leaving ½-inch headspace.

Combine and heat other ingredients to boiling and simmer 10 minutes.

Remove garlic. Add hot pickling solution over peppers, leaving ½-inch headspace.

Adjust lids and process according to the recommendations



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1162g (41.0 oz)
Amount per Serving
Calories 2749% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 78mg 3%
Total Carbohydrate 16g 16%
Dietary Fiber 21g 85%
Sugars g
Protein 22g
Vitamin A 56% Vitamin C 1084%
Calcium 13% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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