Pickled Peppers

Pickled Peppers

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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

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


  • Prep

  • Ready In

  1. Pack the peppers into a clean half-pint jar.
  2. 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.
  3. 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.

Nutrition information

  • 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

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