Hot Pepper Vinegar

Name: Hot Pepper Vinegar
Total time: 7 d
Yield: Serves 12 (serving size: 4 small peppers and about 1 tablespoon vinegar mixture)
Ingredients: 12 ounces hot chile peppers, such as jalapeño or serrano (about 4 cups); 2 garlic cloves, halved; 1 ½ cups white wine vinegar; 2 teaspoons sugar; ½ teaspoon salt

1 Rating

Chop and sprinkle these pickled peppers over salads or on sandwiches. Use the vinegar mixture to kick up salad dressing.

By Vanessa Pruett

Recipe by Cooking Light June 2013

Gallery

Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:

10 mins

total:

1 week

Yield:

Serves 12 (serving size: 4 small peppers and about 1 tablespoon vinegar mixture)

Nutrition Info

Ingredients

12 ounces hot chile peppers, such as jalapeño or serrano (about 4 cups)
2 garlic cloves, halved
1 ½ cups white wine vinegar
2 teaspoons sugar
½ teaspoon salt

Directions

Step 1
Slice 6 peppers in half lengthwise. Arrange halved peppers, remaining peppers, and garlic in a 1-quart glass jar, or divide among 4 (8-ounce) jars.

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Step 2
Combine vinegar, sugar, and salt in a small saucepan over medium-high heat. Cook 4 minutes, stirring occasionally, until sugar dissolves. Pour vinegar mixture over peppers. Cool to room temperature. Cover; refrigerate at least 1 week.

Nutrition Facts

Per Serving:

15 calories; fat 0.1g; poly fat 0.1g; protein 0.6g; carbohydrates 3.4g; fiber 0.4g; iron 0.3mg; sodium 101mg; calcium 5mg.

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