Pickled Peppers

There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.

Pickled Peppers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon sugar

  • 1

    tablespoon salt

  • 2

    cups water

  • 1

    cup white vinegar

  • 1

    red bell pepper, cut into 6 pieces

  • 1

    yellow bell pepper, cut into 6 pieces

  • 1

    green bell pepper, cut into 6 pieces

  • 1

    small onion, sliced, separated into rings

  • 2

    cloves garlic, halved

  • 1

    sprig fresh tarragon or ¼ teaspoon dried tarragon leaves

Directions

1 In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar. 2 In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator. 1 Serving (1/4 Cup) Calories10 ( Calories from Fat0), Total Fat0g (Saturated Fat0g, Trans Fat0g ), Cholesterol0mg Sodium440mg Total Carbohydrate3g (Dietary Fiber0g Sugars2g ), Protein0g


Nutrition

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