Sweet Pickled Peppers

Sweet Pickled Peppers

1 Review
From: EatingWell Magazine, July/August 2010

Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 2 pounds hot peppers, sliced or halved (about 8 cups)
  • 3 cups distilled white vinegar or cider vinegar
  • 3 cups water
  • 1 1/2 cups sugar
  • 1 tablespoon plus 1 teaspoon sea salt

Preparation

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  1. Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the peppers, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the peppers to the ice water to cool. Repeat with the remaining peppers. Drain the cooled peppers and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
  2. Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
  3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the peppers completely. (Discard any leftover brine.)
  4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
  • Make Ahead Tip: Cover and refrigerate for up to 1 month.
  • Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids

Nutrition information

  • Serving size: 1/4 cup
  • Per serving: 13 calories; 0 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 1 g sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 82 mg sodium; 43 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 1

June 28, 2015
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By: EatingWell User
Love it! I love this recipe. I altered it a little because I don't like to precook my peppers. I wash my peppers, slice them right into clean jars, cook the brine and then pour it over the peppers. I also use this brine when I am water bath canning. Pros: Nice sweet contrast to the hot peppers. Cons: None