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Pickled Peppers

Health MAY 2013

  • Yield: Makes: 12 servings (serving size: 1/3 cup)
  • Prep time: 25 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 32
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 6g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 91mg
  • Calcium: 17mg

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Pickled Peppers Recipe