Directions:
- Slice 6 peppers in half lengthwise. Arrange halved peppers, remaining peppers, and garlic in a 1-quart glass jar, or divide among 4 (8-ounce) jars.
- Combine vinegar, sugar, and salt in a small saucepan over medium-high heat. Cook 4 minutes, stirring occasionally, until sugar dissolves. Pour vinegar mixture over peppers. Cool to room temperature. Cover; refrigerate at least 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.03 Kcal (2412 kJ) | ||
| Calories from fat | 80.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.94g | 14% | |
|---|---|---|---|
| Sodium | 1327.22mg | 55% | |
| Potassium | 2931.82mg | 62% | |
| Total Carbs | 110.58g | 37% | |
| Sugars | 65.64g | 263% | |
| Dietary Fiber | 43.04g | 172% | |
| Protein | 16.64g | 33% | |
| Vitamin C | 51.3mg | 86% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 9mg | 50% | |
| Calcium | 99.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 110.67 Kcal (463 kJ) | ||
| Calories from fat | 15.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 14% | |
|---|---|---|---|
| Sodium | 254.99mg | 55% | |
| Potassium | 563.27mg | 62% | |
| Total Carbs | 21.24g | 37% | |
| Sugars | 12.61g | 263% | |
| Dietary Fiber | 8.27g | 172% | |
| Protein | 3.2g | 33% | |
| Vitamin C | 9.9mg | 86% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 1.7mg | 50% | |
| Calcium | 19.2mg | 10% | |
* 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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