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Sweet Pickled Peppers

July/August 2010

Your rating: None Average: 3.9 (13 votes)

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


Sweet Pickled Peppers Recipe

Makes: Makes 6 pint jars (about 12 cups)

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Nutrition Profile

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Ingredients

  • 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

  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. NUTRITION INFORMATION: Per 1/4-cup serving: 13 calories; 0 g fat (0 g sat, 0 g mono); 0 g cholesterol; 2 g carbohydrate; 1 g added sugars; 1 g protein; 1 g fiber; 82 mg sodium; 43 mg potassium. 0 Carbohydrate Servings Exchanges: free food MAKE AHEAD TIP: To make ahead: 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 RETURN TO SEARCH RESULTS » Sweet Peppers - another healthy recipe from EatingWell ADVERTISEMENT

Tips & Notes

  • Make Ahead Tip: To make ahead: 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

Per 1/4-cup serving: 13 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 1 g added sugars; 1 g protein; 1 g fiber; 82 mg sodium; 43 mg potassium.

Carbohydrate Servings: 0

Exchanges: free food



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Recipe Categories

Preparation/ Technique
Marinate/Rub
Meal/Course
Dinner

Season
Summer
Fall
Ethnic/Regional
American
Health & Diet Considerations
Gluten free
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Publication
July/August 2010

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