1. Preheat the oven to 200C/400F/Gas 6. Roast the peppers on a baking tray for 20 minutes, turning once after 10 minutes. Leave to cool. 2. Remove skins, stalks and seeds. Cut peppers into large pieces. 3. Mix the oil and vinegar together in a jug. Pour this mixture into the bottom of a vlean, sterilised jar and fill with the peppers in layers of alternating colour (photo shows three layers - green bottom, red middle, yellow top - in a square, clamp-top jar). Finish with a layer of oil to cover the peppers completely and seal. NOTES : Everyone should have these pickles in the kitchen. They turn a sandwich into an instant treat and make a much appreciated gift for friends, too. Makes 1 x 450g (1 lb) jar, plus extra Preparation: 10 minutes Cooking: 20 minutes Calories/fat per jar: 2,075 cals / 63g Cost per jar: ?3.85 Recipe by: Tesco Vegetarian Summer Collection 1997 Posted to MC-Recipe Digest V1 #656 by Kerry Erwin
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|Serving Size: 1 Serving (1140g)|
|Recipe Makes: 1|
|Calories from Fat: 1840 (91%)|
|Amt Per Serving||% DV|
|Total Fat 204.4g||273 %|
|Saturated Fat 28.3g||141 %|
|Monounsaturated Fat 147.8g|
|Polyunsanturated Fat 21.6g|
|Cholesterol 0mg||0 %|
|Sodium 29.9mg||1 %|
|Potassium 1711.1mg||45 %|
|Total Carbohydrate 48.9g||14 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 36.5g|
|Protein 8.1g||12 %|
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Calories per serving: 2028
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