Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (37)
Quick Pickled Banana Peppers
NUTRITION · PER SERVING15M COOK
CAL 0%·PRO 1%
CARBS 1G53% OF CAL
1G FIBER0G SUGAR0G OTHER
FAT 0G9% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickled banana peppers with garlic and vinegar. A tangy, zesty condiment ready to use in minutes. Not meant to be eaten as a standalone dish.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 19- 14-16 oz fresh banana peppers
- 2-3 cloves garlic (minced )
- 1.5 cups vinegar ((white vinegar, wine vinegar, white balsamic vinegar, apple cider vinegar))
- 1.5 cups water
- 1/2-1 tsp sea salt
At a glance
PER SERVING · TIME 15M
CAL 0%·PRO 1%
CARBS 1G53% OF CAL
1G FIBER0G SUGAR0G OTHER
FAT 0G9% 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
- 10m
- Cook
- 5m
- Sodium
- 4mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 58mg
- Calcium
- 5mg
- Iron
- 0.11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 4MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.