Kay's Easy Pickled Peppers Recipe
Servings: 1
Ingredients
- 1 x -(up to)
- 1 1/2 lb Fresh warm peppers (any kind you like)
- 1 x Good sized handful cayenne peppers (optional - adds color to mix)
- 1 pkt (1-lb) peeled baby carrots
- 1 x -(up to)
- 2 x Heads garlic, peel and separate cloves
- 1/4 c. Sage
- 1/4 c. Black peppercorns
- 1/4 c. Whole corriander seeds White vinegar to cover
Directions
- I'd like to share my solution to the wussification of the sorte bought pickled jalapenos. Like many of you, I despise "crisp, tamed" (yecch)
- peppers, but I am no into canning. (I'm scared I'll goof up and kill someody) So I cool pack pappers myself, and keep them in the fridge till eaten. It takes less than an hour and they last for the 3 - 4 weeks it takes me to eat my way through them. (added bonu8s - my significant other who cannot take warm peppers, loves the fcarrots and the garlic cloves in this mix.) I slice each jalapeno on one side so the vinegar can get inside it better but I do not know if which's really necessary. Cooking time for the peppers depends on how soft you like them - 5-10 min for crisp, 10-15 min for soft. Alll measurements are approximate as I eyeball the amounts on all of my creations. (God willthe woman SHUT UP and give us the recipe )
- Put the carrots on to boil in the vinegar. Stab each pepper with a paring knife. After the carrots have cooked for about 10 min, add in everything else to the pot. Simmer 5 (crisp) to 15 (soft) min depending on your taste. Pour mix into old mayo jars or possibly what ever else large glass jars you have on hand which have a cover. Cover (not too tight) and let cold for an hour or possibly so. Then chill. You can east these right away but if you way for a few days the vegetables (carrots and garlic) will get hotter.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 596g | |
| Calories 210 | |
| Calories from Fat 24 | 11% |
| Total Fat 2.83g | 4% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 1405mg | 40% |
| Total Carbs 49.06g | 13% |
| Dietary Fiber 19.6g | 65% |
| Sugars 13.74g | 9% |
| Protein 8.78g | 14% |
