Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Quick Pickled Peppers
Quick Pickling makes it easy and quick to have a jar of tasty Pickled Peppers in the fridge.
Course
Sauces, Dips & Toppings
Cuisine
Canning & Preserving
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
Marinating time
2
days
days
Total Time
2
days
days
20
minutes
minutes
Servings
24
Calories
16
kcal
Author
Colleen Milne
Equipment
pint jars
Ingredients
1
lb
peppers
sliced
2
cups
white vinegar
2
cups
rice vinegar
2
tablespoon
sugar
2
garlic cloves
minced
2
tablespoon
mustard seed
2
tablespoon
celery seed
Instructions
Pack peppers in two clean pint jars
Add one minced garlic clove to each jar
In a saucepan, bring vinegar, sugar, mustard and celery seeds to a boil.
Stir until sugar is dissolved
Remove from heat and pour hot brine over peppers, dividing evenly between jars.
Put lids on jars and allow them to cool.
Store in the fridge for at least a couple of days before enjoying.
Notes
Quick pickles taste better the longer they marinate.
The pickles can be stored in the fridge for up to 2 months
Nutrition
Serving:
1
g
|
Calories:
16
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
1
mg
|
Potassium:
33
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
70
IU
|
Vitamin C:
15
mg
|
Calcium:
5
mg
|
Iron:
1
mg