Ingredientes para Pickled Cherry Peppers
- 1 pound cherry peppers (mix of red, yellow, and/or green)
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- Jar
- Jars
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Cómo preparar Pickled Cherry Peppers
- Wash 1 pound of cherry peppers thoroughly and remove stems.
- Combine 1 cup white vinegar, 1/2 cup water, 1/4 cup sugar, 2 tablespoons salt, 1 teaspoon garlic powder, 1 teaspoon red pepper flakes (optional), and 1 bay leaf in a saucepan.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve completely.
- Pack the clean cherry peppers tightly into sterilized jars, leaving about 1/2 inch of headspace.
- Carefully pour the boiling brine over the peppers, ensuring they are fully submerged. Leave 1/2 inch of headspace.
- Remove any air bubbles by gently tapping the jars on the counter.
- Wipe the jar rims clean and seal tightly with lids.
- Process the jars in a boiling water bath for 10 minutes (adjust based on altitude – check a canning guide for specifics).
- Remove the jars from the water bath and let them cool completely. You should hear a satisfying 'pop' as the jars seal.
- Let the pickled peppers sit for at least 2 weeks before enjoying their peak flavor. They will keep in a cool, dark place for up to a year.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
51g
Fat
0g
Carbs
6g