July 29, 2012
30 min or less active, 30 min or less total, appetizer, condiment, gluten-free, misc, summer, vegan
You may have guessed by now that I'm crazy about pickling things. I have pickled peppers here, but this is a classic recipe that you could use to pickle any vegetable that you want to make crunchy, sour, salty and sweet. Use with a cheese plate, or on burgers and hot dogs. To can them for long-term storage, use my Honey-Ginger Grapefruit Marmalade recipe and start at step #6. Otherwise, keep in the fridge and use within 2-3 weeks.
Servings: 1/4 cup peppers; Makes 6 cups
Time: Less than 30 minutes active and total
Price: About $9.80 total; $1.63 per cup
Nutrition (per serving):
Calories: 18
Protein: 0.43g
Fat: 0g
Saturated fat: 0g
Carbohydrates: 5g
Fiber: 0.3g
Sodium: 873.8mg
Cholesterol: 0mg
High In:
Good Source:
Low In: