Pickled Cherry Peppers

30 mins (prep 20, cooking 10)
10 ingredients
5 servings
I love those cherry peppers from the grocer. Growing just one bush can give you enough supply for a year. Great for use in Italian dishes, stuffed with cheese or on sandwiches, but especially good in Pork Chops and Vinegar Peppers. Update: I find the red and yellow peppers are sweeter. The green ones have too much of a 'bite'.

Categories:  technique , food-gift , peppers , condiments,-etc. , <-30-mins , canning , vegetable , from-scratch , time-to-make ,
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Serving Size (266.12 g)
Servings 5
Amount per Serving
Calories 46.41 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.02%
Saturated Fat 0.0g 0.01%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 626.88mg 130.6%
Total Carbohydrate 3.23g 5.39%
Dietary Fiber 0.01 g 0.25%
Sugars 3.03 g %
Protein 0.04g 0.38%
Vitamin A 0.05IU% Vitamin C 0.19mg%
Calcium 14.99mg% Iron 0.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cherry peppers, dried oregano, small bay leaf