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Nutrition Facts
Serving Size 1 quarts 812g Recipe makes 2 quarts)
Calories 639
Calories from Fat 58		(9%)
Amount Per Serving		%DV
	Total Fat 6.5g	9%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5255mg		218%
Potassium 1903mg		54%
Total Carbohydrate 150.6g		50%
	Dietary Fiber 17.6g	70%
	Sugars 94.7g
Protein 8.4g		16%
how is this calculated?

Commander's Pickled Peppers

Recipe #368689 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Buster's friend
Apr 29, 2009

Saving this for pickling peppers later this summer. Anticipate a nice combo of yellow & red bananas with some serrano & cayennes mixed in. Found this in The Times-Picayune. It is a recipe from Commander's palace. edit - I thought I packed my peppers tight but I needed to mix up more vinegar-salt-sugar solution to cover. Recommend doubling the water-vinegar-sugar-salt mix - you will end up with extra but that is better than being caught short.

2 quarts (change servings and units)

Ingredients

1 cup vinegar, cane
1/2 cup white sugar
2 tablespoons shallots, sliced (approximately 1)
8 garlic cloves, chopped
1 1/2 tablespoons kosher salt
2 teaspoons coriander seeds, whole
2 cups water
1 1/2 lbs bananas (other sweet peppers OK, large ones)
2 ounces cayenne (other hot peppers OK)

Directions

1
Sterilize 2 mason jars. Combine first 7 ingredients and bring to a boil in a large saucepan. Cut 2 slits in each pepper and arrange in jars. Pour hot liquid into jars. Tap each jar lightly to ensure pickling liquid gets into all the peppers.
2
Place lids loosely on jars and process for 15 minutes in a boiling water bath.
3
Tighten lids and let cool. Check seal. Allow 2 weeks to cure before eating.