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Pickled Peppers

Pickled Peppers

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  • 4 cups assorted chiles (such as serrano, jalapeño, and Thai)
  • 1 1/2 cups distilled white vinegar
  • 2 tablespoons black peppercorns
  • 2 tablespoons kosher salt
  • 2 tablespoons coriander seeds

Recipe Preparation

  • Cut large chiles into 1/4" rings. Pierce small chiles 3-4 times with a skewer. Pack all chiles in a clean 1-qt. jar.

  • Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

1 tablespoon contains: Calories (kcal) 3.5 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 0.7 Dietary Fiber (g) 0.2 Total Sugars (g) 0.4 Net Carbs (g) 0.5 Protein (g) 0.1 Sodium (mg) 72.8Reviews Section

Watch the video: Fresh Crunchy Canned Peppers! (June 2022).


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