Course: Appetizer
Cuisine: American
Keyword: pickled peppers
Prep Time: 20 minutes minutes
Cook Time: 1 minute minute
Total Time: 21 minutes minutes
Servings: 6 servings
Calories:
Print Recipe
- 10 - 15 cherry peppers
- 1 clove garlic
- 1 tsp black peppercorns
- 1 small bunch cilantro
- 1 bay leaf
- 1½ cups white wine vinegar
- ¼ cup white balsamic vinegar
- 1 cup water
- 1 tsp coarse salt
- 2 tsp white sugar
Wash and dry the peppers and put them in a glass jar. You can also use any non-reactive storage container. If you want your peppers de-seeded and de-veined, and cut into pieces, do it now. You can mix and match cut and whole peppers in the same jar, or store them separately.
Peel the garlic clove, cut it in half and add it to the cherry peppers along with the black peppercorns, cilantro and the bay leaf.
In a small saucepan, combine the vinegars, water, salt, and sugar. Bring to a boil and let it cook for 1 minute. Remove the liquid mixture from the heat and immediately pour over the peppers.
Let the contents of the jar cool completely at room temperature, then cover and refrigerate for 1 week. The peppers will be ready for eating after 1 week and will store in a fridge for up to 2-3 months.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg