Pickled Peppers
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 Source: Seamus Mullen's Real Food Heals
Ingredients
Directions
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Pack the peppers into a clean half-pint jar.
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In a small saucepan, combine the vinegar, honey, salt, and 1/4 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.
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Let cool to room temperature and use immediately or refrigerate for up to 1 week.
Tips
To make ahead: Refrigerate for up to 1 week.
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Nutrition Facts
Serving Size: 1/2 tablespoon
Per Serving:
2 calories; 5 mg sodium. 10 mg potassium; 0.4 g carbohydrates; 0.1 g fiber; 0.1 g protein; 13 IU vitamin a iu; 3 mg vitamin c; 1 mcg folate; 1 mg calcium; 1 mg magnesium;
Exchanges:
free food