Pickled Peppers
These are super simple and delicious on just about anything.
Course: Condiment
Cuisine: American
Keyword: pickle, snack, topping
Servings: 2 pints
Calories: 136kcal
- 2 cups white wine vinegar
- ¾ cup white vinegar
- ½ large white onion thinly sliced
- 2 garlic cloves crushed
- 1 ½ tablespoons kosher salt
- 1 ½ tablespoons granulated sugar
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 teaspoon dill seeds
- 2 bay leaves
Divide the sliced peppers among 2 canning jars. Bring the white wine vinegar and the next 9 ingredients to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally for about 5 minutes. Pour the hot mixture over the peppers. Cover with lids and let stand about 30 minutes. Refrigerate 12 hours before serving. Will keep about 3 weeks.
- Recipe adapted from Southern Living
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Calories: 136kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 5257mg | Potassium: 260mg | Fiber: 3g | Sugar: 10g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg