Prep Time: 20 minutes
Cooking Time: 0 minutes
Ingredients
- 1/2 lb. jalapeños (approx. 10) or poblano peppers (choose larger jalapeños for less spice)
- 1 red bell pepper
- 1 cup apple cider vinegar, white wine vinegar, or distilled white vinegar
- 1 cup water
- 2 tbsp honey or other sweetener
- 2 cloves garlic, peeled and smashed
- 1 tsp salt
Instructions
- First, prepare your peppers: Wear gloves to prevent your fingers from feeling burned. For less spicy pickles, use a paring knife to remove the jalapeño membranes and seeds before slicing. Slice the pickles into thin rings with a mandolin or knife. If you’re still concerned about the spice level of the pickles, run the sliced jalapeños under running water in a colander to try to knock off any remaining seeds. Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper.
- Combine the prepared peppers and smashed garlic in a 28oz (1.75 pints) or larger glass jar. In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture close to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from heat and carefully pour the liquid over the peppers. Use a butter knife to pock down the peppers so they all fit and there aren’t any hidden air pockets.
- Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles. Depending on how thinly you sliced the peppers, they could be ready to eat immediately, or might need a couple of days in the refrigerator before they taste fully pickled (just sample to find out). They are best when relatively fresh, but keep well for at least a month.
Nutrition Facts
- Number of Servings Per Container: 10
- Serving Size: 88g
- Calories: 25
- Total Fat: 0g, 0%
- Saturated Fat: 0g, 0%
- Trans Fat: 0g
- Cholesterol: 0mg, 0%
- Sodium: 240mg, 10%
- Total Carbohydrate: 6g, 2%
- Dietary Fiber: less than 1g, 3%
- Total Sugars: 5g
- Added Sugars: 2g, 7%
- Protein: 0g, 0%
- Vitamin D: 0mcg, 0%
- Calcium: 10mg, 0%
- Iron: 0.14mg, 0%
- Potassium: 86mg, 0%