Pickled Hot Peppers Recipe

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Pickled Hot Peppers
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Ingredients:

  • 1 1/2 lb banana peppers , cut into 1 inch pieces
  • 1 lb jalapeno peppers , cut into 1 inch pieces
  • 1/4 lb serrano peppers , cut into 1 inch pieces
  • 6 cups vinegar
  • 2 cups water
  • 3 cloves garlic, crushed

Directions:

  1. Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
  2. Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
  3. Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 66.59 Kcal (279 kJ)
Calories from fat 0.08 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 15.73mg 1%
Potassium 343.72mg 7%
Total Carbs 8.66g 3%
Sugars 4.08g 16%
Dietary Fiber 4.09g 16%
Protein 2.2g 4%
Vitamin C 116.6mg 194%
Iron 0.1mg 1%
Calcium 33.7mg 3%
Amount Per 100 g
Calories 20.38 Kcal (85 kJ)
Calories from fat 0.02 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 4.81mg 1%
Potassium 105.17mg 7%
Total Carbs 2.65g 3%
Sugars 1.25g 16%
Dietary Fiber 1.25g 16%
Protein 0.67g 4%
Vitamin C 35.7mg 194%
Calcium 10.3mg 3%

* 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

  • 0.5
    Points
  • 1
    PointsPlus

Good Points

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

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