Directions:
- 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 stand 5 minutes. Uncover; 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 | 626.63 Kcal (2624 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 149.96mg | 6% | |
| Potassium | 1590.33mg | 34% | |
| Total Carbs | 129.19g | 43% | |
| Sugars | 96.44g | 386% | |
| Dietary Fiber | 13.55g | 54% | |
| Protein | 9.01g | 18% | |
| Vitamin C | 392.6mg | 654% | |
| Vitamin A | 9.1mg | 302% | |
| Iron | 157.2mg | 873% | |
| Calcium | 162.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 46.87 Kcal (196 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 11.22mg | 6% | |
| Potassium | 118.95mg | 34% | |
| Total Carbs | 9.66g | 43% | |
| Sugars | 7.21g | 386% | |
| Dietary Fiber | 1.01g | 54% | |
| Protein | 0.67g | 18% | |
| Vitamin C | 29.4mg | 654% | |
| Vitamin A | 0.7mg | 302% | |
| Iron | 11.8mg | 873% | |
| Calcium | 12.2mg | 16% | |
* 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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