Pickled Peppers – Country Cooking
Description
This International side-dish features Quartered and seeded sweet 2 c Cider vinegar. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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peppers or small whole hot 1 3/4 c Sugar -peppers, such as cherry or 3/4 c Water -jalapeno 1 ts Mustard seeds 8 Cloves garlic 1/2 ts Salt 1.
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In boiling water, sterilize four 1-pint jars and lids; drain well.
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In heavy 3 quart saucepan, place peppers in enough water to cover.
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Heat to boiling; remove from heat and drain peppers well.
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Pack peppers into jars.
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Place 2 cloves garlic in each jar, 2.
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In same saucepan, heat vinegar, sugar, water, mustard seeds, and salt to boiling.
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Pour over peppers in jars.
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Seal with sterilized lids.
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Cool to room temperature and store in refrigerator until ready to serve.
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Or, immediately after filling jars, process 5 minutes in boiling-water bath so that jars may be stored at room temperature.
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Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 412.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 196.8mg9%
- Total Carbohydrate 96.0g32%
- Dietary Fiber 14.4g58%
- Sugars 20.2g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, cider, cooking, country, international, peppers, pickled, quartered, seeded, side-dish, sweet, title, vegan, vegetables, vinegar
