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Pickled Peppers
Pickled Peppers
0 Reviews
From: Seamus Mullen's Real Food Heals
To add a pop of tart heat to any dish, throw on these DIY pickled peppers. Reprinted from Real Food Heals by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen
- By: Seamus Mullen EatingWell Recipe Contributor
Ingredients 32 servings
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Original recipe yields 32 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup sliced Anaheim or banana peppers
- ¾ cup white wine vinegar
- ¼ cup raw honey
- 1½ teaspoons coarse sea salt
Preparation
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Prep
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Ready In
- Pack the peppers into a clean half-pint jar.
- In a small saucepan, combine the vinegar, honey, salt, and ¼ cup water and bring to a simmer, stirring to dissolve the honey and salt. Remove from the heat and pour over the peppers. Seal the jar.
- Let cool to room temperature and use immediately or refrigerate for up to 1 week.
- To make ahead: Refrigerate for up to 1 week.
- This content is not written by, and does not necessarily reflect the views of EatingWell.com.
- Serving size: ½ tablespoon
- Per serving: 2 calories; 0 g fat(0 sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 1 mcg folate; 0 cholesterol; 0 g sugars; 0 g added sugars; 13 IU vitamin A; 3 mg vitamin C; 1 mg calcium; 0 mg iron; 5 mg sodium; 10 mg potassium
- Carbohydrate Servings: 0
- Exchanges: free food
