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Quick Pickled Cubanelle Peppers Recipe
Cubanelle peppers can readily be found and are quite inexpensive when in season. They are wonderful pickled.
Course
Condiment
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
12
minutes
minutes
Servings
8
Calories
23
kcal
Author
Robin Gagnon
Ingredients
4
large Cubanelle Peppers
washed
2
cups
distilled white vinegar
2 ½
cups
water
¼
c.
kosher salt
½
tsp.
minced garlic
Instructions
1. Microwave the water in a large bowl, until close to a boil (approx. 6-7 minutes, but time will vary) `
2. While the water is heating, slice the peppers into ¼ inch rings.
3. Place the peppers and garlic in a container which has a lid.
4. Add the salt and vinegar to the hot water, stir to dissolve the salt.
5. Pour over the peppers. Allow to cool, then cover.
6. Try after 2 hours, allow to set up to 4 hours at most. Remove from brine.
7. The pickled Cubanelles can go directly into a recipe, or can be stored in a sealed container in the refrigerator for up to a week.
Nutrition
Calories:
23
kcal
|
Carbohydrates:
2
g
|
Sodium:
2872
mg
|
Potassium:
104
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
220
IU
|
Vitamin C:
47.9
mg
|
Calcium:
14
mg
|
Iron:
0.2
mg