Quick Pickled Peppers
Ingredients
The peppers
-
½
pound
jalapeños
-
1
unit
red bell pepper
The pickling liquid
-
1
cup
apple cider vinegar
-
1
cup
water
-
2
tablespoons
honey
-
2
cloves
garlic
-
1
teaspoon
salt
Instructions
- Prepare the peppers by wearing gloves and removing the seeds and membranes from the jalapeños if desired.
- Slice the jalapeños and chop the red bell pepper.
- Combine the prepared peppers and smashed garlic in a glass jar.
- In a saucepan, mix the vinegar, water, honey, and salt, and bring to a boil while stirring.
- Pour the hot liquid over the peppers in the jar and press down to eliminate air pockets.
- Let the pickles cool to room temperature, then refrigerate.
- The pickles can be eaten immediately or after a couple of days for better flavor.
Nutrition Facts (estimated)
Servings
4
Calories
50
Total fat
0g
Total carbohydrates
13g
Total protein
1g
Sodium
200mg
Cholesterol
0mg
You might also like