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Cook Time:25 minsTotal Time:25 minsServings:32Yield:6 pint jars (about 12 cups)Jump to Nutrition Facts
Cook Time:25 minsTotal Time:25 minsServings:32Yield:6 pint jars (about 12 cups)
Cook Time:25 mins
Cook Time:
25 mins
Total Time:25 mins
Total Time:
Servings:32
Servings:
32
Yield:6 pint jars (about 12 cups)
Yield:
6 pint jars (about 12 cups)
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundshot peppers, sliced or halved (about 8 cups)3cupsdistilled white vinegar or cider vinegar3cupswater1 ½cupssugar1 tablespoon plus 1 teaspoon sea salt
Cook Mode(Keep screen awake)
Ingredients
2poundshot peppers, sliced or halved (about 8 cups)
3cupsdistilled white vinegar or cider vinegar
3cupswater
1 ½cupssugar
1 tablespoon plus 1 teaspoon sea salt
DirectionsPlace 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. Store in the refrigerator for up to 1 month.TipsMake Ahead Tip: 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 lidsOriginally appeared: EatingWell Magazine, July/August 2010
Directions
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. Store in the refrigerator for up to 1 month.TipsMake Ahead Tip: 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
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. Store in the refrigerator for up to 1 month.
Tips
Make Ahead Tip: 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
Originally appeared: EatingWell Magazine, July/August 2010
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Nutrition Facts(per serving)13Calories2gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
