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Receta Pickled Hot Red Peppers

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Raciónes: 4

Ingredientes

Cost per serving $3.46 view details

Direcciones

  1. RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4wide-mouthed pint canning jars, dividing them equally. As the peppers arepacked, scatter among them a share of the seasonings:
  2. In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; and a piece of bay leaf.
  3. Combine the vinegar, water and salt in a stainless-steel or possibly enameled saucepan and heat the mix to simmering. Pour the warm solution over thepeppers, covering them completely and leaving 1 inch of head space.
  4. Removeany bubbles and add in liquid if necessary to maintain head space. (If thereshould be insufficient solution to cover the peppers, make more in the sameproportions; no harm will be done if a few moments are required to do this.) Add in sufficient extra virgin olive oil to each jar to cover the surface of the liquid,about 1 Tbsp.. Seal the jars with new two-piece canning lids, according to manufacturer's directions and process for 15 min in a boiling water bath. Cold, label and store the jars. The peppers are good toeat after 2 weeks, but they will be better after at least a month's rest inthe jar.
  5. Makes 4 Jars

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Nutrition Facts

Amount Per Serving %DV
Serving Size 483g
Recipe makes 4 servings
Calories 196  
Calories from Fat 125 64%
Total Fat 14.2g 18%
Saturated Fat 1.96g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2074mg 86%
Potassium 352mg 10%
Total Carbs 12.51g 3%
Dietary Fiber 4.1g 14%
Sugars 0.49g 0%
Protein 1.75g 3%
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