Free Recipe Martha Stewart s Pickled Peppers
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Martha Stewart s Pickled Peppers Recipe
1 lb Fresh peppers; see * Note
2 c Cider vinegar
2 tb Coarse salt
1/2 tb Sugar
1/2 tb Black peppercorns
6 Garlic cloves; peeled
2 Sprigs fresh thyme
Martha Stewart s Pickled Peppers Preparation
* Note: Use fresh jalapeno, serrano or Hungarian wax peppers. Wash and dry the peppers, and slit each in two or three spots. In a small saucepan, bring half a cup of water to a boil with the vinegar, salt, and sugar. Reduce heat to medium, and stir until the salt has dissolved. Set the vinegar-salt liquid aside. Meanwhile, tightly pack peppers into two 1 1/4-pint glass canning jars. Divide the peppercorns, garlic, and thyme between the jars. Pour the hot liquid into the jars, enough to cover the peppers. Close jars tightly; let liquid cool to room temperature. Refrigerate 1 to 2 weeks for flavors to develop. Will keep, stored in refrigerator, up to 6 weeks. Makes 1 1/4 quarts. Source: Martha Stewart Living Magazine, Jul/Aug 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Yield: 1 1/4 quarts Per serving: 142 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 47g Carbohydrate; 0mg Cholesterol; 11292mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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