Hot peppers made with a sweet brine!!
Sweet Pickled Peppers
From EatingWell: July/August 2010
Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.
Makes 6 pint jars (about 12 cups) | Active Time: 25 minutes | Total Time: 25 minutes
2 pounds hot peppers, sliced or halved (about 8 cups)
3 cups distilled white vinegar or cider vinegar
3 cups water
1 1/2 cups sugar
1 tablespoon plus 1 teaspoon sea salt
Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the peppers, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the peppers to the ice water to cool. Repeat with the remaining peppers. Drain the cooled peppers and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the peppers completely. (Discard any leftover brine.)
Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. NUTRITION INFORMATION: Per 1/4-cup serving: 13 calories; 0 g fat (0 g sat, 0 g mono); 0 g cholesterol; 2 g carbohydrate; 1 g added sugars; 1 g protein; 1 g fiber; 82 mg sodium; 43 mg potassium. 0 Carbohydrate Servings Exchanges: free food MAKE AHEAD TIP: To make ahead: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids RETURN TO SEARCH RESULTS » Sweet Peppers - another healthy recipe from EatingWell ADVERTISEMENT
Per 1/4-cup serving : 13 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 1 g Protein; 1 g Fiber; 82 mg Sodium; 43 mg Potassium
0 Carbohydrate Serving
Exchanges: free food
Tips & Notes
Make Ahead Tip: To make ahead: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids