Maricruz Avalos Flores · by Maricruz Avalos Flores
Pickled Italian Peppers
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 5%
CARBS 121G98% OF CAL
3G FIBER11G OTHER107G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tangy pickled peppers preserved in vinegar with garlic and spices. A traditional Italian appetizer, side, or ingredient for adding brightness and flavor to dishes.
condimentitaliandairy freegluten freeveganvegetarian
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 ½ lb bell peppers, any color you prefer (cut into 3-inch strips)
- 4 ½ cups vinegar
- 4 ½ cups water
- 8 garlic cloves (peeled)
- 4 bay leaves
- 1 Tbsp peppercorns
- 1 ½ Tbsp coarse salt
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 5%
CARBS 121G98% OF CAL
3G FIBER11G OTHER107G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G 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
- 10m
- Sodium
- 2686mg
- Total sugar
- 107g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 463mg
- Calcium
- 31mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2686MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.