- Calories 15
- Fat 0.1g
- Satfat 0.0g
- Monofat 0.0g
- Polyfat 0.1g
- Protein 0.6g
- Carbohydrate 3.4g
- Fiber 0.4g
- Cholesterol 0.0mg
- Iron 0.3mg
- Sodium 101mg
- Calcium 5mg
Hot Pepper Vinegar
Photo: Johnny Miller; Styling: Sarah Smart
Chop and sprinkle these pickled peppers over salads or on sandwiches. Use the vinegar mixture to kick up salad dressing.
How to Make It
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.
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.
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