Marinated Peppers
Healthy, because
Even smarter
Nutritional values
The pickled paprika, with its high content of vitamin C, ensures strong defences; vitamin A supports vision and skin health. The unsaturated fatty acids of olive oil have a beneficial effect on cholesterol levels and blood pressure. Even better: together with the phenols, which are also contained, fat burning can be stimulated.
If you are looking for a gift of a different kind, these jars of pickled peppers are just the thing. Stored in the refrigerator, the pods will keep for about 2 weeks.
(Percentage of daily recommendation)
| Calorie | 1,705 cal. | (81 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 170 g | (147 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.4 g | (68 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 45.2 mg | (377 %) | ||
| Vitamin K | 203.3 μg | (339 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 557 μg | (186 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 30.4 μg | (68 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1,181 mg | (1,243 %) | ||
| Potassium | 1,872 mg | (47 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 24.6 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 36 ozs Bell pepper
- 36 ozs Bell pepper
- 4 ozs White vinegar
- 1 heaping tsp salt
- 5 garlic cloves
- 2 bay leaves
- 1 Tbsp peppercorns
- 12 ozs olive oil
Preparation steps
Preheat the oven to 485°F.
Rinse and halve the peppers lengthwise. Remove the seeds and membranes. Place half of the peppers skin side up on a baking sheet. Bake for 10 minutes, until the skin is blistered and has begun to blacken. Remove from the oven and cover with a damp cloth. Cool briefly and remove the skin. Cut each half in half.
Bring the vinegar to a boil with approximately 8 ounces of water and the salt. Blanch the remaining peppers for 30 seconds. Remove and drain well. Peel and blanch the garlic, then drain as well. Divide the peppers, garlic, and spices into prepared jars. Pour enough oil to cover everything. Close tightly. Let infuse at least 2-3 days before using.
