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pickled peppers in a jar

Pickled Peppers Recipe

Course Side Dishes
Cuisine Italian
Prep Time 4 hours
Cook Time 2 minutes
10 minutes
Total Time 4 hours 12 minutes
Servings 6
Calories 12
Author Christina Conte

Equipment

  • 2 jars The number and size of jars will depend on how large you cut the strips or if they are long or short.

Ingredients

  • 1 lb long sweet peppers (Melissa's Produce carries them-ask your grocer if they don't have them)
  • 3 Tbsp Kosher salt (the amount of salt is not what you are ingesting, most is rinsed away)
  • 12 oz apple cider vinegar (or white vinegar) only use as much as is needed to fill the jars SEE NOTES

Instructions

  • Wash, remove the core and cut the peppers into strips or pieces, as you prefer.
  • Place pepper strips in a bowl or container and sprinkle generously with Kosher salt.
  • Set aside for 4 to 6 hours or overnight, then rinse and drain well.
  • Heat the vinegar in a pot over medium high heat until it comes to a boil.
  • Next, add the peppers.
  • Keep peppers under the vinegar mixture for about 2 minutes, then remove from heat and allow to cool.
  • Place peppers and vinegar in a jar or glass container and store in the fridge until ready to use. These will keep refrigerated for 3 to 4 weeks.

Notes

  • If using white vinegar, you may need to dilute the strength with a little water (to your own liking)

Nutrition

Serving: 1 | Calories: 12kcal | Carbohydrates: 1g | Sodium: 400mg | Potassium: 42mg | Sugar: 0.2g | Calcium: 6mg | Iron: 0.1mg
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