By Justin Boudreaux
Backyard Pickled Peppers
When that spring garden keeps on peppering don’t let those spices go! I combine all of these different peppers in a tangy spicy brine to make pickled peppers that are better than any of those grocery store jars. I put these on everything, and they are a huge hit!!!!
Updated at: Wed, 16 Aug 2023 23:56:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Nutrition per serving
Calories3179.7 kcal (159%)
Total Fat74.8 g (107%)
Carbs442 g (170%)
Sugars214.8 g (239%)
Protein119.1 g (238%)
Sodium170590.7 mg (8530%)
Fiber138.4 g (494%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Wash and clean peppers. Sanitize jars and lids per manufacturer recommendations.
Step 2
Slice or prepare peppers how you like. I did some where I left certain peppers whole, and I sliced some all the way up. Have fun with it!
Step 3
Mix onions and garlic with peppers and add to jars. Leave some room at top.
Step 4
Bring vinegar and water to a simmer and add seasonings and salt. Simmer 7 minutes.
Step 5
Pour hot mixture over peppers and make sure liquid is past the peppers.
Step 6
Seal them up and follow your favorite canning process.
View on boudreauxsbackyard.com
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