Pickled Peppers

pickled-peppers Photo: Romulo Yanes


  • 1 tablespoon whole cumin seeds
  • 1 tablespoon whole coriander seeds
  • 2 yellow and/or orange bell peppers, seeded, thinly sliced
  • 5 fresh chiles, such as jalapeños or serranos, stemmed, seeded, thinly sliced
  • 2 medium carrots
  • 1 1/2 cups cider vinegar
  • 2 tablespoons raw sugar
  • 1/2 teaspoon coarse salt
  • 3 dried bay leaves


1. In a small skillet, toast cumin and coriander over medium heat, shaking pan, until lightly browned and fragrant, about 3 minutes. Let cool in a bowl.

2. In a medium bowl, combine peppers, chiles, cumin and coriander. Use a vegetable peeler to shave carrots into bowl.

3. In a small pan, bring vinegar and sugar to a boil. Pour over vegetables. Stir in salt and bay leaves. Let cool to room temperature. Serve immediately or refrigerate up to 1 day.

  • Prep Time:
  • Yield: Makes: 12 servings (serving size: 1/3 cup)

Nutritional Information

Calories per serving: 32
Fat per serving: 0.0g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1g
Carbohydrate per serving: 6g
Fiber per serving: 1g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 91mg
Calcium per serving: 17mg

Good to Know

Crisp, hot, and tart, these veggies are the perfect counterpoint to the hearty turkey filling.