Pickled Hot Peppers Recipe

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Ingredients

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Ingredients:

Serving

1 pint cider vinegar (5% acidity)
1 pint water
1 1/4 cups white sugar
1/4 cup brown sugar
1 tbsp pickling salt
2 tbsp pickling spices
1 quart long yellow hot pepper (aka hungarian wax pepper)

Directions:

Sterilize jars, lids, rings and other assorted equipment.
Combine vinegar, water, sugars, salt and spices in a pot. Bring to a rolling boil.
Cut peppers in half, or into rings. Remove seeds or not as you choose. All pieces should be roughly the same size.
Pack peppers into canning jars. (1 pound of peppers will make roughly one pint, and wide-mouth jars are easier to fill.) Pour brine over, leaving 1/2 headspace. Place lid and ring on jar and screw down finger-tight.
Transfer full jar to a water-bath canner (i.e. a huge stockpot full of boiling water). Process at a rolling boil for 10 minutes for pints, 15 minutes for quarts.
Remove jar from water bath and place on a dry towel. Let stand until room temperature. If the lid does not form a vacuum seal, refrigerate and use within 1 month. Sealed, keeps in the pantry for 1 year; after opening, refrigerate and use within 1 month.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	95.4 Kcal (399 kJ)
Calories from fat	0.26 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Sodium	703.27mg	29%
Potassium	83.87mg	2%
Total Carbs	22.25g	7%
Sugars	20.04g	80%
Dietary Fiber	0.28g	1%
Protein	0.21g	0%
Vitamin C	34.4mg	57%
Iron	0.2mg	1%
Calcium	18.3mg	2%

Amount Per 100 g
Calories	70.04 Kcal (293 kJ)
Calories from fat	0.19 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	516.29mg	29%
Potassium	61.57mg	2%
Total Carbs	16.34g	7%
Sugars	14.71g	80%
Dietary Fiber	0.21g	1%
Protein	0.16g	0%
Vitamin C	25.2mg	57%
Iron	0.2mg	1%
Calcium	13.4mg	2%

* 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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