Cookie and Kate · by Cookie and Kate★ 4.9
Quick Pickled Peppers
NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 7%
CARBS 61G86% OF CAL
8G FIBER34G ADDED15G INTRINSIC3G OTHER50G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade spicy and sweet pickled jalapeños and bell peppers made with apple cider vinegar, garlic, and salt. Store in the refrigerator for months as a versatile condiment.
condimentmexican🥄 saucepandairy freegluten freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1/2 pound jalapeños (choose larger jalapeños for less spicy pickles)
- 1 red bell pepper
- 1 cup apple cider vinegar (or white wine vinegar or distilled white vinegar)
- 1 cup water
- 2 tablespoons honey or sugar of choice
- 2 cloves garlic, peeled and smashed
- 1 teaspoon salt
At a glance
PER SERVING · TIME 25M
CAL 14%·PRO 7%
CARBS 61G86% OF CAL
8G FIBER34G ADDED15G INTRINSIC3G OTHER50G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT1G 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
- 5m
- Sodium
- 2356mg
- Total sugar
- 50g
- Added sugar
- 34g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1012mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.