Hot Pepper Pickles
Try this Hot Pepper Pickles recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 4 ts salt
- 6 fresh lemons or limes; (i
- 1 tb tumeric
- 12 hot green chiles *
- Carbohydrate 19.96964 g
- Cholesterol 0 mg
- Fat 1.45424 g
- Fiber 7.79480002593994 g
- Protein 3.16044 g
- Saturated Fat 0.44736 g
- Serving Size 1 1 Serving (31g)
- Sodium 13.144 mg
- Sugar 12.1748399740601 g
- Trans Fat 0.23216 g
- Calories 85 calories
* (I use 1/2 red) Cayenne type works well, but I have done this w/Habanaros and Thai Dragons as well. Cut the chiles in half lengthwise. Remove seeds for appearance Place in a glass bowl and add the lime or lemon juice, salt and tumeric. Mix and store tightly closed at room temperature for a week. (Alert-Botulism police coming.) At the end of the week they are ready to be served. Yes, they are hot and quite tasty with Indian food or just as a snack. With this combination I really dont feel there is a chance of botulism or much else surviving the salt and lemon/lime. Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jul 01, 1999,
