Vegan, gluten-free, eggs-free, nuts-free, soy-free and lactose free pickled garlic with hot pepper is a delicious snack or side dish that packs a punch of flavor with garlic and red bell peppers in white vinegar.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 15 mins – easy
🍽 4 servings – 309 kcal per serving
|
Serving
532g |
Fat
1g |
Sat. fat
0g |
Sodium
35mg |
|
Carbs
59g |
Fibers
4g |
Sugars
3g |
Proteins
11g |
INGREDIENTS
- 1½ lbs garlic
- 5 jalapeño peppers
- 4 cups white vinegar
- 1¼ cups granulated sugar
- 1 red bell pepper
TOOLS
- 1 knife
- 1 spoon
- 1 saucepan
- 4 sterilized jars
STEPS
Peel and chop garlic.
Cut red bell peppers into strips.
Heat a saucepan, stir in white vinegar and granulated sugar with a spoon for 5 minutes. Add in jalapeno peppers, garlic, and red bell pepper strips to the mixture. Cook for 5 more minutes, then turn off the heat.
Divide pickled garlic with hot pepper into sterilized jars.
It’s ready to be served !
