Icebox Pickled Peppers Recipes
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
ICEBOX PICKLED PEPPERS
Make and share this Icebox Pickled Peppers recipe from Food.com.
Provided by Dave C
Categories Summer
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat two cups water in medium saucepan on low heat.
- Add garlic, onions and peppers.
- Blanch for one to two minutes.
- Place into bowl of cold water and ice.
- Reserve hot water.
- To the hot water, add salt, vinegar, sugar and mustard seeds.
- Stir to dissolve.
- Transfer cooled peppers, onions and garlic to a large bowl.
- Pour hot liquid over and toss to coat.
- Cover with plastic wrap and refrigerate.
Nutrition Facts : Calories 171.5, Fat 0.6, SaturatedFat 0.1, Sodium 781.2, Carbohydrate 42.4, Fiber 2.1, Sugar 36.5, Protein 1.6
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