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Nutrition Facts
Serving Size 1 (19g) Recipe makes 100 servings
Calories 23
Calories from Fat 9		(41%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 70mg		2%
Potassium 19mg		0%
Total Carbohydrate 3.5g		1%
	Dietary Fiber 0.1g	0%
	Sugars 3.3g
Protein 0.1g		0%
detailed view... how is this calculated?

Pickled Peppers

Recipe #308756 | 50 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #858731
Jun 11, 2008

My mom made this all the time when I was a kid. It's really the only kind of pickles I like.

SERVES 100 , 2 quart jars (change servings and units)

Ingredients

1 cup vinegar
1 1/2 cups sugar
1/2 cup oil
1 tablespoon salt
3 cucumbers, sliced
2 bell peppers, sliced
1 onion, sliced & rings seperated

Directions

1
Combine vinegar, sugar, oil, and salt in pot.
2
Heat over medium-low, stirring often, until sugar is completely dissolved.
3
Place cucumbers, peppers, and onion in 2 large glass canning jars (quart size).
4
Cover with hot vinegar mixture.
5
Cover, let cool, and refrigerate for 24 hours before serving.

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Course > Salads > Salad dressings
Course > Condiments, etc. > Garnishes
Main Ingredient > Vegetables > Onions
Main Ingredient > Vegetables > Peppers
Cuisine > North American > United States > Midwestern
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Stove Top
Preparation > Number of Servings > For Large Groups
Preparation > Technique > Canning > Unprocessed/Freezer
Occasion > Seasonal > Summer
Dietary > Vegetarian
Dietary > Lighter Fare > Healthy
Dietary > Low in... > Low Cholesterol
Dietary > Low in... > Low Sat. Fat
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