Pickled Hot Peppers

Pickled Hot Peppers Recipe
Becky Luigart-Stayner; Jan Gautro
These peppers are full of flavor and fire. They go perfectly with roast pork, as shown above. The recipe can easily be doubled.

Yield:

1 cup (serving size: 1 tablespoon)

Recipe from

Nutritional 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

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

Preparation

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

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

Note:

Sharon Sanders,

June 2004
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