Hot Pepper Vinegar Recipe

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Hot Pepper Vinegar
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Ingredients:

Directions:

  1. Sterilize a 1 quart mason jar.
  2. Cut peppers in half.
  3. Place in jar and add the vinegar.
  4. Cover tightly and let stand i a cool dark place for 3 weeks, shaking twice a week.
  5. Strain through wet cheesecloth.
  6. Sterilize another quart jar, pint or half pint jars-your choice.
  7. Pour strained vinegar into quart or individual jars, seal.
  8. Keeps up to 1 year in the fridge.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 67.97 Kcal (285 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 8.1mg 0%
Potassium 289.8mg 6%
Total Carbs 8.1g 3%
Sugars 4.5g 18%
Dietary Fiber 1.8g 7%
Protein 1.8g 4%
Vitamin C 129.6mg 216%
Iron 0.9mg 5%
Calcium 12.6mg 1%
Amount Per 100 g
Calories 11.93 Kcal (50 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1.42mg 0%
Potassium 50.88mg 6%
Total Carbs 1.42g 3%
Sugars 0.79g 18%
Dietary Fiber 0.32g 7%
Protein 0.32g 4%
Vitamin C 22.8mg 216%
Iron 0.2mg 5%
Calcium 2.2mg 1%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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