Chili Pepper Madness · by Mike Hultquist★ 4.9 (10)
Refrigerator Pickled Peppers Recipe
NUTRITION · PER SERVING15M COOK
CAL 3%·PRO 6%
CARBS 12G72% OF CAL
8G FIBER3G OTHER2G TOTAL SUGAR
FAT 3G42% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickled peppers with vinegar, spices, and aromatics. Crisp, tangy, and mildly spiced. Top sandwiches, tacos, and pizzas or eat straight from the jar.
condimentamericandairy 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 20- 3-4 cups chili peppers (you can use any type of pepper here. The amount will vary depending on how you chop them.)
- 2 cups white vinegar
- 4 garlic cloves (chopped)
- 3 tablespoons black peppercorns
- 1 teaspoon cardamom seeds
- 1 tablespoon minced ginger
- 2 bay leaves
- 1 tablespoon pickling salt
At a glance
PER SERVING · TIME 15M
CAL 3%·PRO 6%
CARBS 12G72% OF CAL
8G FIBER3G OTHER2G TOTAL SUGAR
FAT 3G42% OF CAL
1G SAT3G 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
- 5m
- Sodium
- 1001mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 441mg
- Calcium
- 76mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1001MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.