Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 5.0 (10)
Marinated Canned Bell Peppers Recipe
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 14%
CARBS 74G60% OF CAL
7G FIBER10G OTHER57G TOTAL SUGAR
FAT 22G40% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers and tomatoes preserved in vinegar and oil as a canning recipe. Flavors meld over time, best served after a week of sitting at room temperature.
condimentamerican🫕 dutch oven🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
- 5-6 lbs Red Bell Peppers (seeded and sliced)
- 6 1/2 cups 1 1/2 liters tomato juice (I used my mom's homemade juice)
- 1/2 cup extra light olive oil
- 3/4 cup granulated sugar
- 3 Tbsp sea salt (use iodine free salt)
- 1/2 cup white vinegar
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 14%
CARBS 74G60% OF CAL
7G FIBER10G OTHER57G TOTAL SUGAR
FAT 22G40% OF CAL
3G SAT18G 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
- 20m
- Cook
- 40m
- Sodium
- 3852mg
- Total sugar
- 57g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1643mg
- Calcium
- 58mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3852MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.