Marinated Peppers with Bay Leaves and Rosemary Oil
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
2090
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,090 cal. | (100 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 226 g | (195 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 34.3 mg | (286 %) | ||
| Vitamin K | 156.8 μg | (261 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 352 mg | (371 %) | ||
| Potassium | 721 mg | (18 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 32.5 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 red Bell pepper
- 6 garlic cloves (peeled)
- 8 bay leaves
- 12 Tbsps peppercorns
- 2 sprigs rosemary
- 1 l cold pressed olive oil
- 700 milliliters White vinegar
Preparation steps
1.
Rinse and halve the peppers. Broil until the skin begins to blacken and blister. Remove from the oven, let cool, and halve again. Remove the stalk, seeds, and membranes, then peel the peppers.
2.
Bring the vinegar to boil in a large pot. Add the peppers, cover, and return to a boil. Cook the peppers for 1 minutes, then remove and drain.
3.
Layer the peppers, bay leaves, garlic, peppercorns, and rosemary leaves in the jars. Fill with the oil and seal tightly. Shake the jars 1-2 times to ensure that everything is mixed well.
4.
Let infuse 2-3 days in a cool, dark place. Decorate with a ribbon before gifting the jars.
