Pickled Hot Peppers

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 3
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 0.6g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 16mg
  • Calcium: 2mg

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

  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.
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