Pickled Padrón Peppers

Ingredients and Weight:

• 1 pound Padrón peppers
• 2 cups apple cider vinegar
• 1 cup water
• 1/2 cup sugar
• 1/4 cup salt
• 1 tablespoon pickling spice
• 1 teaspoon black peppercorns
• 1 bay leaf

Preparation Time:

30 minutes

Cooking Time:

15 minutes

Difficulty Level:

Easy (1.5/5)

Preparation Method Steps:

1. Wash the Padrón peppers and cut off the stems.
2. In a large pot, combine the apple cider vinegar, water, sugar, salt, pickling spice, peppercorns, and bay leaf. Bring to a boil over medium heat.
3. Add the Padrón peppers to the boiling liquid and cook for 5 minutes, or until they are tender but still slightly crunchy.
4. Remove the peppers from the pot and transfer them to a sterilized jar.
5. Pour the hot liquid over the peppers, ensuring they are completely submerged.
6. Seal the jar and let cool to room temperature.
7. Refrigerate for at least 24 hours before serving.

Nutritional Information:

• Calories: 70 per serving (3 ounces)
• Fat: 0 grams
• Carbohydrates: 15 grams
• Protein: 2 grams
• Fiber: 2 grams
• Vitamin C: 100% DV

Dish Characteristics:

• Tangy and slightly spicy
• Crunchy texture
• Versatile side dish or appetizer
• Can be used in salads, sandwiches, or charcuterie boards

User Comments:

• "These pickled peppers are delicious! They have a perfect balance of sweet and spicy."
• "I love the crunch of these peppers and the tangy flavor of the vinegar."
• "These are a great way to add some brightness and flavor to any dish."

Special Precautions and Tips:

• Use fresh Padrón peppers for the best flavor.
• Wear gloves when handling the peppers, as they can be spicy.
• Sterilize the jar before filling it to prevent contamination.
• Store the peppers in the refrigerator for up to 6 months.