Directions:
- Cut peppers into 1/2 inch strips, lengthwise.
- In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
- Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
- Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 36.71 Kcal (154 kJ) | ||
| Calories from fat | 2.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 0% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 716.5mg | 30% | |
| Potassium | 126.1mg | 3% | |
| Total Carbs | 7.73g | 3% | |
| Sugars | 4.26g | 17% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 0.54g | 1% | |
| Vitamin C | 68.2mg | 114% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 19.6mg | 109% | |
| Calcium | 15.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 19.62 Kcal (82 kJ) | ||
| Calories from fat | 1.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 0% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 382.94mg | 30% | |
| Potassium | 67.39mg | 3% | |
| Total Carbs | 4.13g | 3% | |
| Sugars | 2.28g | 17% | |
| Dietary Fiber | 0.68g | 5% | |
| Protein | 0.29g | 1% | |
| Vitamin C | 36.5mg | 114% | |
| Vitamin A | 0.6mg | 38% | |
| Iron | 10.5mg | 109% | |
| Calcium | 8.1mg | 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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