PICKLED BELL PEPPERS
Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. -Heather Prendergast, Sundre, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.
Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
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
PICKLED PEPPERS
There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.
Provided by By Betty Crocker Kitchens
Categories Condiment
Number Of Ingredients 10
Steps:
- In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.
- In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.
Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (1/4 Cup), Sodium 440 mg, Sugar 2 g, TransFat 0 g
PICKLED PEPPER RECIPE FOR HOME CANNING
This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.
Provided by Ashley Adamant
Categories Canning
Number Of Ingredients 6
Steps:
- Begin by preheating your water bath canner.
- Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
- Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
- Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
- Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)
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
PICKLED BELL PEPPERS
Steps:
- Gather the ingredients.
- Add the vinegar, sugar, and salt to a sauce pot and place on medium heat. Stir, using a wooden spoon to dissolve the sugar.
- Bring the mixture to a boil and then remove from heat. Let cool completely.
- Cut peppers in half and remove the seeds and stems.
- Slice the peppers lengthwise into 1/4-inch strips.
- Add sliced peppers to a bowl, pour on 1/3 cup of the dressing, and toss thoroughly to coat the peppers with the pickling liquid.
- Set aside for half an hour before serving. Toss intermittently.
Nutrition Facts : Calories 152 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 196 mg, Sugar 34 g, Fat 0 g, ServingSize Serves 3, UnsaturatedFat 0 g
PICKLED PEPPERS RECIPE
Learn how to make a Pickled Peppers recipe with this simple sweet and sour brine. If you like it hot, use jalapenos or banana peppers and enjoy this side dish as a salad or burger topping!
Provided by Alyona Demyanchuk
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- In a large pot, heat the oil over high heat until. Add the peppers and toss to coat for about a minute. Remove with a slotted spoon and pack into clean mason jars.
- Add the water, sugar, salt, and vinegar. Bring to a boil and pour over the peppers.
- Seal jars with a lid and cool to room temperature. Refrigerate for up to 1 month.
Nutrition Facts : ServingSize 1 cup, Calories 210 kcal, Carbohydrate 10 g, Protein 1 g, Fat 19 g, SaturatedFat 1 g, TransFat 1 g, Sodium 2329 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 17 g
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