Cherry Pepper Pickle Recipe
Looking for a delicious and easy-to-make cherry pepper pickle recipe? Look no further than this sweet cherry pepper recipe ! Let's get started.
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Ingredients
- 10-15 Cherry Peppers
- 1 Clove Garlic
- 1 Tsp Black Peppercorns
- 1 Small Bunch Cilantro
- 1 Bay Leaf
- 1½ Cups White Wine Vinegar
- 1/4 Cup White Balsamic Vinegar
- 1 Cup Water
- 1 Tsp Coarse Salt
- 2 Tsp White Sugar
Instructions
- Wash and dry the peppers, then place them in a glass container. You can also use a non-reactive storage container. If you want your peppers deseeded, deveined, and chopped into pieces, do it now. You can mix and match sliced and whole peppers in the same jar or keep them separate.
- Peel the garlic clove, chop it in half, and combine it with the cherry peppers, black peppercorns, cilantro, and bay leaves.
- In a small saucepan, mix together the vinegars, water, salt, and sugar. Bring to a boil and allow to cook for 1 minute. Take the liquid mixture off the stove and quickly pour it over the peppers.
- Allow the jar contents to cool entirely at room temperature before covering and refrigerating for a week. The peppers will be ready to eat after one week and can be stored in the refrigerator for up to 2-3 months.
Nutrition
Sodium: 701mg | Calcium: 11mg | Vitamin C: 54mg | Vitamin A: 490IU | Sugar: 7g | Calories: 56kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 8g | Iron: 1mg