Quick Pickled Peppers
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Quick Pickled Peppers
  Quick    Peppers    Pickles  
Last updated 6/12/2012 1:19:34 AM. Recipe ID 50973. Report a problem with this recipe.
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      Title: Quick pickled peppers
 Categories: Pickles
      Yield: 6 Servings
 
      2 c  Water
      1 c  White wine vinegar
      2 tb Kosher salt
      1 lg Red pepper
      1 lg Yellow pepper
      1 lg Green bell pepper
      1    Clove garlic
      1    Leafy inner rib of celery
      1    Sprig fresh basil or oregano
   
  1.  Heat the water, vinegar, and salt to boiling in medium saucepan.
  Reduce heat and simmer covered until salt is completely dissolved,
  about 3 minutes.
  
  2.  Rinse peppers well.  Cut in half through stems; remove stems,
  seeds, and white pith.  Cut each half lengthwise into thirds. Lightly
  press garlic with flat of knife and peel. Pack peppers, garlic,
  celery, and herb sprig into hot clean 1 quart canning jar.
  
  3.  Fill jar with hot vinegar mixture.  Slip thin rubber spatula down
  sides of jar to release air bubbles. Add more vinegar mixture if
  needed. Seal jar with new canning lid.  Store in cool dark place or
  in refrigerator at least 1 week before serving.  Flavor improves with
  longer storage.
  
  (Note:  table salt can be used, but it may make brine cloudy)
  
  Nutrition Information per Piece:        8
       calories 0 g protein 2 g carbohydrates 0 g fat
      101 mg sodium
 




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Recipe ID 50973 (Apr 03, 2005)

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