Pickled Pepperoncini and Bell Peppers

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Pickled Pepperoncini and Bell Peppers
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Health Score:
5,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
543
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie543 kcal(26 %)
Protein2 g(2 %)
Fat0 g(0 %)
Carbohydrates131 g(87 %)
Sugar added125 g(500 %)
Roughage3 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K3.8 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.3 mg(21 %)
Folate39 μg(13 %)
Pantothenic acid0.1 mg(2 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C136 mg(143 %)
Potassium257 mg(6 %)
Calcium20 mg(2 %)
Magnesium18 mg(6 %)
Iron1.1 mg(7 %)
Iodine2 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids0.1 g
Uric acid12 mg
Cholesterol0 mg
Complete sugar131 g

Ingredients

for
6
For the peppers
400 grams Pepperoncini
600 grams paprika (small)
250 grams onions
1 packet Preservatives
For the brine
½ l Wine vinegar
l water
750 grams sugar
salt
peppercorns
How healthy are the main ingredients?
sugaronionsalt

Preparation steps

1.

Rinse pepperoncini. Peel onions and cut into rings. Mix all brine ingredients together and bring to a boil. Add pepperoncini and onion rings and cook about 30 minutes.

2.

Rinse and halve peppers, remove seeds and ribs and cut into squares. After pepperoncini have cooked about 20 minutes, add peppers. Sweeten with a little sugar to taste, remove from heat and stir in preservatives.

3.

Fill preserving jars with pepper mixture and brine to the brim. Cover with lids and let cool. Refrigerate up to 3 weeks. Tip: To preserve peppers longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.