Pickled Peppers
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
492
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 14.2 g | (47 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.6 mg | (130 %) | ||
| Vitamin K | 60 μg | (100 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 291 μg | (97 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 641 mg | (675 %) | ||
| Potassium | 1,400 mg | (35 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 53 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 red Bell pepper
- 2 yellow Hungarian wax peppers
- 1 organic lemon
- 8 Pearl onion
- salt
- 2 sprigs rosemary
- 200 milliliters White vinegar
- 4 Tbsps olive oil
- 40 grams sugar
- 1 Tbsp peppercorns
Preparation steps
1.
Rinse and halve the peppers. Remove the seeds, and cut into thick strips lengthwise. Rinse the lemon in hot water, then thinly slice. Peel and halve the onions. Blanch the onions and peppers in boiling salted water for 3-4 minutes, then remove and drain well. Divide the onions, peppers, rosemary leaves, and lemon slices into the prepared jars. Bring the vinegar, 200 ml (approximately 7 ounces), oil, salt, peppercorns, and sugar to a boil. Pour over the vegetables, until they're all covered, and seal tightly.
2.
Cool completely in a dark, cool place. Let infuse for 1 week before using.
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