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

Seamus Mullen
Source: Seamus Mullen's Real Food Heals


Ingredient Checklist


Instructions Checklist
  • Pack the peppers into a clean half-pint jar.

  • 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.

  • Let cool to room temperature and use immediately or refrigerate for up to 1 week.


To make ahead: Refrigerate for up to 1 week.

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Nutrition Facts

2 calories; protein 0.1g; carbohydrates 0.4g; dietary fiber 0.1g; sugars 0.3g; vitamin a iu 13.2IU; vitamin c 3.2mg; folate 1.1mcg; calcium 0.6mg; magnesium 0.7mg; potassium 10mg; sodium 4.7mg.