1-1/4 lb. assorted mini sweet peppers (orange, red, yellow)
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Let's Make It
Bring all ingredients except peppers to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Cool 5 min.
Meanwhile, cut peppers into 1/4-inch-thick slices; pack into 3 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar.
Pour vinegar mixture over peppers, making sure to equally distribute herbs and garlic pieces among the jars. Cool completely.
Cover jars with lids. Refrigerate 24 hours before serving.
Cut 1 Thai or serrano chile into thin slices. Pack in the jars along with the sweet peppers before covering with the vinegar mixture.
These easy-to-make pickled peppers can be refrigerated up to 1 month before serving.
Add to your favorite sandwich filling, or use as a topping for tacos.
Prepare using HEINZ Apple Cider Vinegar.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0.7745g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.