Directions:
- Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.
- Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top; let seal over 24 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.23 Kcal (1776 kJ) | ||
| Calories from fat | 45.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 8% | |
|---|---|---|---|
| Cholesterol | 2.12mg | 1% | |
| Sodium | 65.35mg | 3% | |
| Potassium | 74.49mg | 2% | |
| Total Carbs | 64.23g | 21% | |
| Sugars | 59.07g | 236% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 53.42 Kcal (224 kJ) | ||
| Calories from fat | 5.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 8% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 1% | |
| Sodium | 8.23mg | 3% | |
| Potassium | 9.38mg | 2% | |
| Total Carbs | 8.09g | 21% | |
| Sugars | 7.44g | 236% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 0.1g | 2% | |
| Vitamin C | 0.7mg | 10% | |
| Calcium | 8.3mg | 7% | |
* 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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