Pickled Peppers
By carvalhohm
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.
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 1/4 teaspoon dried tarragon leaves
Details
Adapted from s3.amazonaws.com
Preparation
Step 1
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
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