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Quick Pickled Peppers
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Quick Pickled Peppers

25 Hr(s) 30 Min(s)
30 Min(s) Prep
25 Hr(s) Cook
What You Need
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12 servings
Original recipe yields 12 servings
2 cups HEINZ Distilled White Vinegar
2 cups water
6 Tbsp. sugar
6 Tbsp. fresh oregano sprigs
2 Tbsp. pickling salt
3 garlic cloves, thinly sliced
1-1/4 lb. assorted mini sweet peppers (orange, red, yellow)
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Let's Make It
1
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.
2
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.
3
Pour vinegar mixture over peppers, making sure to equally distribute herbs and garlic pieces among the jars. Cool completely.
4
Cover jars with lids. Refrigerate 24 hours before serving.
Kitchen Tips
Tip 1
Special Extra
Cut 1 Thai or serrano chile into thin slices. Pack in the jars along with the sweet peppers before covering with the vinegar mixture.
Tip 2
Note
These easy-to-make pickled peppers can be refrigerated up to 1 month before serving.
Tip 3
Serving Suggestion
Add to your favorite sandwich filling, or use as a topping for tacos.
Tip 4
Substitute
Prepare using HEINZ Apple Cider Vinegar.
Nutrition
Calories
30
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 160mg
7%
Total Carbohydrates 4g
1%
Dietary Fibers 0.7745g
3%
Sugars 3g
6%
Protein 0g
Vitamin A
40%
Vitamin C
60%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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.
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