Pickled Peppers

Pickled Peppers

There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.

Prep Time

30

Minutes

Total Time

00

Minutes

Makes

1

quart

1
tablespoon sugar
1
tablespoon salt
2
cups water
1
cup white vinegar
1
red bell pepper, cut into 6 pieces
1
yellow bell pepper, cut into 6 pieces
1
green bell pepper, cut into 6 pieces
1
small onion, sliced, separated into rings
2
cloves garlic, halved
1
sprig fresh tarragon or 1/4 teaspoon dried tarragon leaves
  1. In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.
  2. In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.
Makes 1 quart

Nutrition Information:

1 Serving (1 Serving (1/4 Cup))
  • Calories 10
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 440mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges: FreeCarbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.