Directions:
- Preheat a broiler.
- Broil the peppers until the skin has blistered and peppers are cooked through, 7 to 9 minutes. Place in a paper or plastic bag and seal immediately. Let stand for 15 minutes, or until cool enough to handle, this will make them easier to peel. Peel peppers, discard skins.
- Place the peeled peppers in a sterilized, heatproof jar with a sterilized, tight fitting lid. In a medium, non-reactive saucepan, bring the vinegar, sugar, water, and pickling spices to a boil. Pour hot mixture over peppers. Place lid on jar and let stand at room temperature for 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.14 Kcal (528 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 6.12mg | 0% | |
| Potassium | 190.35mg | 4% | |
| Total Carbs | 27.91g | 9% | |
| Sugars | 25.62g | 102% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 114.3mg | 190% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 58.46 Kcal (245 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.83mg | 0% | |
| Potassium | 88.22mg | 4% | |
| Total Carbs | 12.94g | 9% | |
| Sugars | 11.87g | 102% | |
| Dietary Fiber | 0.84g | 7% | |
| Protein | 0.42g | 2% | |
| Vitamin C | 53mg | 190% | |
| Calcium | 7mg | 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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