Pickled Peppers

Recipe

Side Dish
Pickled Peppers

Primary Media

Various pickled whole peppers in white dish

User Rating

4 out of 5 stars
Rate it:
1 ratings

Recipe Data

10
Servings

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Servings and Ingredients

Ingredients
Serves 10
QuantityIngredientAdd
2 tbsp. Hy-Vee Select olive oil
1 small white onion, thinly sliced
1 medium carrot, thinly sliced
1 clove(s) garlic, minced
10 assorted chile peppers (mini bell, jalapeno, Fresno, serrano, banana and/or Anaheim)
2 c. white wine vinegar
1 tbsp. Hy-Vee kosher salt
1 tbsp. chopped fresh oregano

Directions

  1. In a large Dutch oven, heat oil over medium heat. Add onion, carrot and garlic. Cook until tender, about 3 minutes.
  2. Meanwhile, prick chile peppers with a paring knife. Add peppers to onion mixture; cook and stir for 4 minutes. Add vinegar, salt and oregano. Bring to boil; remove from heat. Cool. Store peppers and vinegar in a covered glass jar or bowl in the refrigerator for up to 2 weeks. Serve on hamburgers, subs and hot dogs.

Nutrition facts

Servings

45 Calories per serving

Amounts Per Serving

  • Total Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 580mg
  • Total Carbohydrates: 5g
  • Protein: 1g

Daily Values

0%
Vitamin A 50%
0%
Vitamin C 70%
0%
Iron 2%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Health 2014.