Commander's Pickled Peppers Recipe

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Ingredients:

Serving

1 cup vinegar , cane
1/2 cup white sugar
2 tbsp shallots, sliced (approximately 1)
8 garlic cloves, chopped
1 1/2 tbsp kosher salt
2 tsp coriander seeds, whole
2 cups water
1 1/2 lbs banana peppers
2 oz cayenne ( other hot peppers ok)

Directions:

Sterilize 2 mason jars. Combine first 7 ingredients and bring to a boil in a large saucepan. Cut 2 slits in each pepper and arrange in jars. Pour hot liquid into jars. Tap each jar lightly to ensure pickling liquid gets into all the peppers.
Place lids loosely on jars and process for 15 minutes in a boiling water bath.
Tighten lids and let cool. Check seal. Allow 2 weeks to cure before eating.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	701.1 Kcal (2935 kJ)
Calories from fat	94.74 Kcal
		% Daily Value*
Total Fat	10.53g	16%
Sodium	2515.24mg	105%
Potassium	3097.99mg	66%
Total Carbs	139.63g	47%
Sugars	79.92g	320%
Dietary Fiber	38.31g	153%
Protein	22.88g	46%
Vitamin C	617.5mg	1029%
Vitamin A	1.1mg	38%
Iron	5.8mg	32%
Calcium	317.8mg	32%

Amount Per 100 g
Calories	44.88 Kcal (188 kJ)
Calories from fat	6.07 Kcal
		% Daily Value*
Total Fat	0.67g	16%
Sodium	161.02mg	105%
Potassium	198.32mg	66%
Total Carbs	8.94g	47%
Sugars	5.12g	320%
Dietary Fiber	2.45g	153%
Protein	1.46g	46%
Vitamin C	39.5mg	1029%
Vitamin A	0.1mg	38%
Iron	0.4mg	32%
Calcium	20.3mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.