A hot and tangy, pickled pepper and jalapeno topping for Italian beef sandwiches, sausages, French dips, pastas, pizzas, and more.
Prep Time: 45 Minutes
Cook Time: 2 Days 2 Hours
Ready In: 2 Days 2 Hours 45 Minutes
1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 114 | ||
Calories from Fat: 55 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.2mg | 1 % | |
Potassium 363.3mg | 10 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 9g | ||
Protein 2.5g | 4 % | |
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: 114
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