HOT PICKLED PEPPERS RECIPE RECIPES

Name: Pickled Peppers
Prep time: 30 min
Yield: 0
Ingredients: 1 tablespoon sugar; 1 tablespoon salt; 2 cups water; 1 cup white vinegar; 1 red bell pepper, cut into 6 pieces; 1 yellow bell pepper, cut into 6 pieces; 1 green bell pepper, cut into 6 pieces; 1 small onion, sliced, separated into rings; 2 cloves garlic, halved; 1 sprig fresh tarragon or 1/4 teaspoon dried tarragon leaves

PICKLED PEPPERS RECIPE - BETTYCROCKER.COM

Pickled Peppers Recipe - BettyCrocker.com image

There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.

Provided by Betty Crocker Kitchens

Total Time 0 minutes

Prep Time 30 minutes

Yield 0

Number Of Ingredients 10

Ingredients

1 tablespoon sugar
1 tablespoon salt
2 cups water
1 cup white vinegar
1 red bell pepper, cut into 6 pieces
1 yellow bell pepper, cut into 6 pieces
1 green bell pepper, cut into 6 pieces
1 small onion, sliced, separated into rings
2 cloves garlic, halved
1 sprig fresh tarragon or 1/4 teaspoon dried tarragon leaves

Steps:

In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.
In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.

Nutrition Facts : Calories 10 , CarbohydrateContent 3 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving (1/4 Cup), SodiumContent 440 mg, SugarContent 2 g, TransFatContent 0 g

CHICAGO-STYLE HOT DOGS RECIPE - FOOD.COM

Chicago-Style Hot Dogs Recipe - Food.com image

A long-time family favorite. The authentic stands use Vienna Beef franks and buns with poppy seeds and that trademark green relish and yellow mustard. If you're not fortunate enough to live near a stand (like us), this home version does nicely (with my own preferred changes of course)! The natural casing frankfurters have a pleasant "pop" when you bite them and are far superior to normal hot dogs. I don't advise using serranos in place of sport peppers as they are not the same type of chile and the serranos are MUCH hotter (as well as not usually being found pickled).

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 natural casing beef frankfurters (I like Boar's Head brand)
4 hot dog buns (with poppyseeds if you can find them)
1 small onion, diced fine
3 -4 teaspoons sweet pickle relish (bright green type if you can find it!)
1 cold-pack kosher dill pickle, quartered lengthwise
1 small tomatoes, sliced into julienne strips
4 -8 pickled sport bell peppers or 4 -8 tiny hot peppers (Kroger sells these)
dusseldorf-style brown mustard, with horseradish,to taste (may use yellow mustard)
celery seed
poppy seed (omit if using seeded buns)
beer, for simmering (standard golden lager preferred; not authentic) (optional)

Steps:

Simmer frankfurters in beer or water for approximately 10 minutes.
Warm buns in microwave, until slightly warm and soft.
To assemble hot dogs, place frank in each bun.
Add mustard to taste; top with dill spear, relish, onion, tomato, and 1-2 sport peppers (Jalapenos"might" be a reasonable substitute if you are desperate to find the sport peppers, but the taste won't be quite the same).
Sprinkle with celery and poppy seeds.
Serve.

Nutrition Facts : Calories 299, FatContent 14.6, SaturatedFatContent 5.4, CholesterolContent 22.5, SodiumContent 888.1, CarbohydrateContent 31.8, FiberContent 3.7, SugarContent 8.2, ProteinContent 10.8

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PICKLED PEPPERS RECIPE - BETTYCROCKER.COM

There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.
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Reviews 4
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In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.

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