Directions:
- Slice peppers crosswise into 1/4 inch rounds, seeded.
- Separate shallot slices into thin rings.
- Place peppers and shallots in medium bowl.
- Mix vinegar and next 6 ingredients in medium saucepan.
- Bring to boil over medium heat, stirring to dissolve sugar and salt.
- Remove brine from heat; carefully pour over peppers and shallots.
- Cover bowl; let sit 5 minutes.
- Uncover; let cool to room temperature.
- Transfer to quart-size jar, pressing peppers into brine.
- Cover; chill at least 4 hours and up to 10 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.45 Kcal (333 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 11.37mg | 0% | |
| Potassium | 201.8mg | 4% | |
| Total Carbs | 16.4g | 5% | |
| Sugars | 12.06g | 48% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 49.3mg | 82% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 19.7mg | 109% | |
| Calcium | 21.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 47.34 Kcal (198 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.78mg | 0% | |
| Potassium | 120.24mg | 4% | |
| Total Carbs | 9.77g | 5% | |
| Sugars | 7.19g | 48% | |
| Dietary Fiber | 1.02g | 7% | |
| Protein | 0.7g | 2% | |
| Vitamin C | 29.4mg | 82% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 11.7mg | 109% | |
| Calcium | 12.9mg | 2% | |
* 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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