Pepper Vinegar
Good for on braised greens. Will keep for up to a year
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp salt
- 1 tsp olive oil
- 1 tbsp sugar
- 1 cup vinegar
- 30 small peppers
- Carbohydrate 0.377706667426468 g
- Cholesterol 0 mg
- Fat 1.18477333165019 g
- Fiber 0.161666669104587 g
- Protein 0.290800000575177 g
- Saturated Fat 0.159683333092276 g
- Serving Size 1 1 pint (250g)
- Sodium 5.21183334782384 mg
- Sugar 0.216039998321881 g
- Trans Fat 0.0415383333068661 g
- Calories 55 calories
1. Clean jar, lid, and band and rinse well. Keep warm. 2. Mix together sugar, salt, vinegar, and optional olive oil in a saucepan. Cook over medium heat until it begins to boil. 3. Fill jar with peppers and pour hot vinegar mixture over the peppers. Leave about 1 inch of headspace from the top of the jar. Remove air bubbles in the jar by tilting jar slightly to allow bubbles to escape as pepper press against opposite side of the jar. Wipe jar rim to clean. Place lid on top of jar and tighten ring. Allow jars to seal by setting on countertop to cool with about 1 inch in between each. Test seal after about 12 hours by pressing finger to the center of the lid. If sealed, it will not pop back. If not sealed, refrigerate and use.
