Sweet Pickled Peppers
From EatingWell: July/August 2010
Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.
- 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
- 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.
- 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.
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the peppers completely. (Discard any leftover brine.)
- 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
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
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Health & Diet Considerations
- Gluten free
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- July/August 2010