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Quick Pickled Peppers


Add another pickling recipe to your cookbook with this scrumptious side dish.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


2 cups water
1 cup white wine vinegar
2 tablespoons kosher salt
1 each sweet red bell peppers
1 each sweet yellow bell peppers
1 each green bell peppers
1 each garlic
1 each celery
leafy inner rib
1 each basil
sprig, or oregano, fresh


Heat the water, vinegar, and salt to boiling in medium saucepan. Reduce heat and simmer covered until salt is completely dissolved, about 3 minutes.

Rinse peppers well. Cut in half through stems; remove stems, seeds, and white pith. Cut each half lengthwise into thirds. Lightly press garlic with flat of knife and peel. Pack peppers, garlic, celery, and herb sprig into hot clean 1 quart canning jar.

Fill jar with hot vinegar mixture. Slip thin rubber spatula down sides of jar to release air bubbles. Add more vinegar mixture if needed. Seal jar with new canning lid. Store in cool dark place or in refrigerator at least 1 week before serving. Flavor improves with longer storage.

Note: table salt can be used, but it may make brine cloudy Nutrition Information per Piece: 8 calories 0 g protein 2 g carbohydrates 0 g fat 101 mg sodium


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 276% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2339mg 97%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 16% Vitamin C 165%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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