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Pickled Peppers

Photo: Romulo Yanes
Prep time 25 mins
Yield Makes: 12 servings (serving size: 1/3 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.