Description
Spicy and tangy pickled cherry peppers preserved in a flavorful vinegar brine with garlic and aromatic spices, perfect for adding heat to any dish.
Ingrédients
Scale
- 1 lb cherry peppers
- 2 cups white vinegar
- 1 cup water
- 2 tbsp sea salt
- 1 tbsp sugar
- 4 cloves garlic
- 1 tsp mustard seeds
- 1/2 tsp black peppercorns
- Bay leaves
Instructions
- Wash peppers and prick each one with a toothpick.
- Place garlic, mustard seeds, peppercorns, and bay leaves in jars.
- Pack peppers tightly into jars.
- Boil vinegar, water, salt, and sugar.
- Pour hot brine over peppers, leaving space at the top.
- Tap jars to remove air bubbles.
- Seal and let cool before refrigerating.
Notes
Allow peppers to sit for at least 24 hours for best flavor. Always keep refrigerated after opening.
- Temps de préparation: 15 minutes
- Temps de cuisson: 5 minutes
- Catégorie: Condiment
- Méthode: Pickling
- Cuisine: Mediterranean
Nutrition
- Portion: 2 tbsp
- Calories: 20
- Sucre: 2g
- Sodium: 200mg
- Graisse: 0g
- Graisse saturée: 0g
- Graisses insaturées: 0g
- Gras trans: 0g
- Glucides: 4g
- Fibres: 1g
- Protéine: 0g
- Cholestérol: 0mg