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Pickled Peppers

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By Betty Crocker Kitchens
Updated Jul 25, 2011
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There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.

Pickled Peppers

  • Prep Time 30 min
  • Total 168 hr 0 min
  • Servings 0
  • Ingredients 10
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Ingredients

  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 cups water
  • 1 cup white vinegar
  • 1 red bell pepper, cut into 6 pieces
  • 1 yellow bell pepper, cut into 6 pieces
  • 1 green bell pepper, cut into 6 pieces
  • 1 small onion, sliced, separated into rings
  • 2 cloves garlic, halved
  • 1 sprig fresh tarragon or 1/4 teaspoon dried tarragon leaves

Instructions

  • Step 
    1
    In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.
  • Step 
    2
    In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.

Nutrition

10 Calories
0g Total Fat
0g Protein
3g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving (1/4 Cup)
Calories
10
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
440mg
19%
Potassium
55mg
2%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
0g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
25%
25%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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