Simply Scratch · by Laurie McNamara★ 4.4 (138)
Homemade Pickled Banana Peppers
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 15%
CARBS 37G49% OF CAL
16G FIBER21G SUGAR1G OTHER
FAT 2G6% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-pickled banana peppers with garlic, vinegar, and spice. Crisp and tangy with a hint of heat, made for the refrigerator.
condimentamericandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 1- 1 pound banana or Hungarian wax peppers (washed and sliced {about 10-12 peppers))
- 1 large clove fresh garlic (smashed and peeled)
- 3 cups distilled white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 15%
CARBS 37G49% OF CAL
16G FIBER21G SUGAR1G OTHER
FAT 2G6% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Sodium
- 10653mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1176mg
- Calcium
- 121mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 10653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.