Pickled Peppers

Photo: Romulo Yanes


Makes: 12 servings (serving size: 1/3 cup)

Recipe Time

Prep: 25 Minutes

Nutritional Information

Calories 32
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 91 mg
Calcium 17 mg


1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
2 yellow and/or orange bell peppers, seeded, thinly sliced
5 fresh chiles, such as jalapeños or serranos, stemmed, seeded, thinly sliced
2 medium carrots
1 1/2 cups cider vinegar
2 tablespoons raw sugar
1/2 teaspoon coarse salt
3 dried bay leaves


1. In a small skillet, toast cumin and coriander over medium heat, shaking pan, until lightly browned and fragrant, about 3 minutes. Let cool in a bowl.

2. In a medium bowl, combine peppers, chiles, cumin and coriander. Use a vegetable peeler to shave carrots into bowl.

3. In a small pan, bring vinegar and sugar to a boil. Pour over vegetables. Stir in salt and bay leaves. Let cool to room temperature. Serve immediately or refrigerate up to 1 day.

Stephana Bottom,


May 2013
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