Pickled Sweet Pepper Strips
A wonderful way to use your garden peppers. In the past I've used banana peppers, but this year I am going to use hot Hungarian wax peppers.
- Preparing Time: 30 minutes
- Total Time: 30 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 1/4 cups sugar
- 2 cups water
- 4 slices ginger thin
- 4 small garlic cloves
- 2 teaspoons pickling salt
- 2 pounds peppers your choice
- 2 cups white wine vinegar
- Carbohydrate 59.833759822486 g
- Cholesterol 0 mg
- Fat 2.81455422 g
- Fiber 19.3908786633971 g
- Protein 9.824408926 g
- Saturated Fat 0.2645518798 g
- Serving Size 1 1 Recipe (2543g)
- Sodium 74492.2915807205 mg
- Sugar 40.4428811590889 g
- Trans Fat 1.84300548 g
- Calories 474 calories
Put 1 ginger slice, 1 garlic clove and 1/2 t. pickling salt into each of 4 pint jars. Pack pepper strips or rings snuggly into the jars. In a nonreactive saucepan, bring to a boil the vinegar, water and sugar, stirring until the sugar dissolves. Reduce heat and cover the pan. Simmer covered for 5 minutes. Pour the hot liquid over peppers leaving 1/2" headspace. Process in hot water bath for 10 minutes.
