Preserved Bell Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 42.6 μg | (71 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 411 mg | (433 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 60 g |
Ingredients
- Ingredients
- 700 grams red Bell pepper
- 700 grams yellow Bell pepper
- 50 milliliters Vegetable broth
- 3 Tbsps olive oil
- 1 tsp crushed peppers
- 2 Tbsps dried herbes de Provence
- 6 garlic cloves
- 500 milliliters white balsamic vinegar
- 250 milliliters dry white wine
- 20 grams salt
- 100 grams sugar
- Preservatives (volume according to package instructions)
Preparation steps
Step 1
Place the jars in a large pot and pour in boiling water. Leave for 3-4 minutes, empty the jars and leave to dry upside down on a kitchen towel.
Step 2
Rinse and halve the bell peppers and remove the seeds and ribs.
Step 3
Cut the peppers into strips and drain on kitchen paper.
Step 4
For the marinade, combine the broth with the oil, the pepper and the herbs and mix together.
Separate the garlic, finely chop and stir into the marinade.
Step 5
Mix the pepper slices with the marinade.
Step 6
Combine the vinegar with 300 ml of water (approximately 1 1/4 cups), the white wine, the salt, the sugar and the pickling mix to produce a decoction. Stir well and simmer for 1-2 minutes.
Step 7
Place the peppers in the decoction and cook for about 4 minutes until al dente. Remove from the heat and transfer to the jars. Fill to the brim with the boiling vinegar decoction and seal the lids well.
Tip: To preserve the peppers for longer, you will need to process the jars according to manufacturer's instructions, or visit
http://nchfp.uga.edu/.
