Guest guest Posted January 18, 2002 Report Share Posted January 18, 2002 * Exported from MasterCook * Pickled Peppers Recipe By :Shepherd's Garden Seeds Catalog 1999 Serving Size : 0 Preparation Time :0:00 Categories : Shepherdseeds Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 pickling peppers -- (12-15) 2 garlic cloves -- peeled, halved 1/8 teaspoon black peppercorns 1 bay leaf 1 small bunch oregano 1 3/4 cups white wine vinegar 1 cup water 2 teaspoons sugar 1 tablespoon coarse salt Wash and dry the peppers, and place in a nonreactive (glass, ceramic or plastic) container, adding the garlic, peppercorns bay leaf and oregano. Combine the vinegar, water, sugar and salt in a saucepan. Bring to a boil for 1 minute and pour over the peppers. Let cool at room temperature. When cool, cover and refrigerate. The peppers will be ready to each in a week, and they will keep for up to 3 months in the refrigerator. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 3g Fat (7.7% calories from fat); 10g Protein; 68g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 5725mg Sodium. Exchanges: 0 Grain(Starch); 6 Vegetable; 0 Fat; 2 Other Carbohydrates. NOTES : Many different kinds of peppers can be pickled. This basic recipes works well for all of them. Nutr. Assoc. : 27210 0 0 0 1016 0 0 0 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook CoverArt http://home.earthlink.net/~kitpath/MC/album.htm more http://home.earthlink.net/~kitpath/ Quote Link to comment Share on other sites More sharing options...
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