Options

Format:
Include:
PRINT
See more
Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Pickled Hot Peppers

These peppers are full of flavor and fire. They go perfectly with roast pork, as shown above. The recipe can easily be doubled.

Cooking Light JUNE 2004

  • Yield: 1 cup (serving size: 1 tablespoon)

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.

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
advertisement

Go to Full Version of

Pickled Hot Peppers Recipe

advertisement