QUICK PICKLED PEPPERS
The original recipe calls for shishito peppers. They have a little more bite than bell peppers, but are not as hot as chilis. If you can find them, go ahead and use them.
Provided by threeovens
Categories Low Protein
Time 20m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Cut peppers into 1/2 inch strips, lengthwise.
- In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
- Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
- Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.
Nutrition Facts : Calories 40.9, Fat 0.2, SaturatedFat 0.1, Sodium 1166.5, Carbohydrate 9.8, Fiber 2, Sugar 6, Protein 1.1
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