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Pickled Hot Peppers

Becky Luigart-Stayner; Jan Gautro
Yield 1 cup (serving size: 1 tablespoon)
These peppers are full of flavor and fire. They go perfectly with roast pork, as shown above. The recipe can easily be doubled.

Ingredients

  • 1 cup sliced seeded Hungarian wax chiles (about 5 ounces)
  • 3/4 cup white vinegar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon sugar

Nutrition Information

  • calories 3
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.1 g
  • carbohydrate 0.6 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 16 mg
  • calcium 2 mg

How to Make It

  1. Combine all ingredients in a clean, hot jar. Cover jar with metal lid; screw on band. Refrigerate overnight.

  2. Note: Store peppers in refrigerator for up to 3 weeks.