Martha Stewart's Pickled Peppers Recipe
Servings: 1
Ingredients
- 1 lb fresh peppers see * Note
- 2 c. cider vinegar
- 2 Tbsp. coarse salt
- 1/2 Tbsp. sugar
- 1/2 Tbsp. black peppercorns
- 6 x garlic cloves peeled
- 2 sprg fresh thyme
Directions
- * Note: Use fresh jalapeno, serrano or possibly Hungarian wax peppers.
- Wash and dry the peppers, and slit each in two or possibly three spots. In a small saucepan, bring half a c. of water to a boil with the vinegar, salt, and sugar. Reduce heat to medium, and stir till the salt has dissolved. Set the vinegar-salt liquid aside.
- Meanwhile, tightly pack peppers into two 1 1/4-pint glass canning jars. Divide the peppercorns, garlic, and thyme between the jars. Pour the warm liquid into the jars, sufficient to cover the peppers. Close jars tightly; let liquid cold to room temperature.
- Chill 1 to 2 weeks for flavors to develop. Will keep, stored in refrigerator, up to 6 weeks.
- Makes 1 1/4 qts.
- Yield: 1 1/4 qts
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 914g | |
| Calories 234 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.87g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13992mg | 583% |
| Potassium 1126mg | 32% |
| Total Carbs 36.05g | 10% |
| Dietary Fiber 8.0g | 27% |
| Sugars 17.31g | 12% |
| Protein 4.73g | 8% |
