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

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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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

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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