Fit Foodie Finds · by Emily Richter
Quick Pickled Spicy Peppers
NUTRITION · PER SERVING10M COOK
CAL 1%·PRO 1%
CARBS 3G43% OF CAL
0G FIBER1G ADDED1G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-pickled chiles and onions made with vinegar, honey, and spices. Bright and spicy, ready in under two hours with minimal prep.
condimentamericandairy freegluten freevegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups white vinegar
- 1/2 cup apple cider vinegar
- 1 tablespoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon honey
- 1 poblano pepper (sliced or chopped)
- 1 red or green Anaheim pepper (sliced)
- 1 jalepeño pepper (sliced and deseeded)
- 1 Serrano pepper (chopped)
- 1/2 small white onion (diced)
- 5 cloves garlic (peeled and mashed)
At a glance
PER SERVING · TIME 10M
CAL 1%·PRO 1%
CARBS 3G43% OF CAL
0G FIBER1G ADDED1G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 0G2% 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
- Sodium
- 293mg
- Total sugar
- 2g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 56mg
- Calcium
- 8mg
- Iron
- 0.09mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.