Try this Pickled Hot Peppers recipe, or contribute your own.
Suggest a better descriptionRinse peppers, make a large slit in each one and trim stems to a stub. Pack peppers into four wide-mouthed canning jars, dividing equally. Scatter among them a share of the seasonings: 1 clove garlic, 6 peppercorns, 2 allspice berries and a piece of bay leaf in each jar. Combine vinegar, water and salt in saucepan and heat to simmering. Pour hot solution over peppers, covering completely. Add enough olive oil to each jar to cover the surface. Seal jars with 2-part canning lids and process in boiling water bath for 20 minutes. The peppers are good to eat after 2 weeks, but better after a month or more. Posted to recipelu-digest by "bunny"
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Serving Size: 1 Serving (1897g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 835 | ||
Calories from Fat: 202 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4781.6mg | 165 % | |
Potassium 3080mg | 81 % | |
Total Carbohydrate 161g | 47 % | |
Dietary Fiber 64.5g | 258 % | |
Sugars, other 96.5g | ||
Protein 26.2g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 835
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