Chili Pepper Madness · by Mike Hultquist★ 5.0 (27)
Pickled Peppers Recipe
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 12%
CARBS 27G76% OF CAL
16G FIBER6G SUGAR6G OTHER
FAT 6G41% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-pickled hot peppers in vinegar with garlic and spices. They're great for preserving your pepper harvest and add heat and flavor to countless dishes.
condimentamerican🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3-4 cups chili peppers (- you can use any type of pepper here. The amount will vary depending on how you chop them.)
- 1 cup white vinegar
- 1 cup water
- 4 garlic cloves (chopped)
- 3 tablespoons black peppercorns
- 2 tablespoons pickling salt
- 2 tablespoons sugar
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 12%
CARBS 27G76% OF CAL
16G FIBER6G SUGAR6G OTHER
FAT 6G41% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 2710mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 880mg
- Calcium
- 151mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2710MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.