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!
Equipment
- 6-quart pot
- 2 jars
Ingredients
Ingredients:
- 1 lb mini bell peppers, (whole peppers, washed and patted dry)
- 1/2 cup oil, (any mild oil)
Marinade:
- 1 liter water
- 2 1/2 Tbsp sugar
- 2 Tbsp salt
- 5 Tbsp vinegar
Instructions
- 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
Pickled Peppers Recipe
Serving Size
1 cup
Amount per Serving
Calories
210
% Daily Value*
Fat
19
g
29
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
12
g
Sodium
2329
mg
101
%
Potassium
160
mg
5
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
1
g
2
%
Vitamin A
2367
IU
47
%
Vitamin C
97
mg
118
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
