Directions:
- If using whole peppers, stab each one 3 times with a sharp paring knife and add them to a large glass jar.
- Bring the other ingredients to a boil in a non-reactive saucepan. Reduce the heat and simmer for five minutes.
- Remove from heat and pour brine over peppers. Place lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible.
- Notes from David Lebovitz: Storage: I’ve kept pickles like this for up to a few weeks, under refrigeration, without any problems. But like anything preserved, you should take precautions. If you wish to preserve them longer, you can can them using traditional canning methods.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.28 Kcal (2208 kJ) | ||
| Calories from fat | 164.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.26g | 28% | |
|---|---|---|---|
| Cholesterol | 13.13mg | 4% | |
| Sodium | 21267.86mg | 886% | |
| Potassium | 1352.93mg | 29% | |
| Total Carbs | 65.51g | 22% | |
| Sugars | 42.29g | 169% | |
| Dietary Fiber | 18.06g | 72% | |
| Protein | 6.57g | 13% | |
| Vitamin C | 545mg | 908% | |
| Iron | 1.9mg | 11% | |
| Calcium | 258.2mg | 26% | |
| Amount Per 100 g | |||
| Calories | 29.87 Kcal (125 kJ) | ||
| Calories from fat | 9.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 28% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 4% | |
| Sodium | 1204.91mg | 886% | |
| Potassium | 76.65mg | 29% | |
| Total Carbs | 3.71g | 22% | |
| Sugars | 2.4g | 169% | |
| Dietary Fiber | 1.02g | 72% | |
| Protein | 0.37g | 13% | |
| Vitamin C | 30.9mg | 908% | |
| Iron | 0.1mg | 11% | |
| Calcium | 14.6mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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