Pickled Peppers

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Pickled Peppers
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
681
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie681 cal.(32 %)
Protein17 g(17 %)
Fat47 g(41 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage23.1 g(77 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E50.3 mg(419 %)
Vitamin K112.4 μg(187 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.7 mg(64 %)
Vitamin B₆2.7 mg(193 %)
Folate572 μg(191 %)
Pantothenic acid2.7 mg(45 %)
Biotin31.9 μg(71 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1,178 mg(1,240 %)
Potassium2,147 mg(54 %)
Calcium272 mg(27 %)
Magnesium169 mg(56 %)
Iron5.9 mg(39 %)
Iodine13 μg(7 %)
Zinc2.4 mg(30 %)
Saturated fatty acids5.2 g
Uric acid126 mg
Cholesterol0 mg
Complete sugar30 g

Ingredients

for
1
Ingredients
1 kilogram red Bell pepper
12 younger garlic cloves
1 Tbsp salt
2 Tbsps Wine vinegar
1 Tbsp green peppercorns (in brine)
2 fresh bay leaves
1 Tbsp Poppy seeds
vegetable oil (such as extra virgin olive oil)
How healthy are the main ingredients?
garlic clovesalt

Preparation steps

1.

Rinse and halve the peppers. Remove the seeds and membranes, then slice into uniform pieces. Peel the garlic. Bring 1 liter (approximately 1 quart) of water to a boil with the salt and vinegar. Add the peppers, and cook for 1-2 minutes, until al dente. Drain, and divide into prepared jars with the garlic cloves, peppercorns, bay leaves, and poppy seeds. Pour the oil over until everything is covered. Seal tightly

2.

Let marinate at least 2 days before serving. If necessary, add more oil.

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