Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (35)
Quick Refrigerator Pickled Peppers
NUTRITION · PER SERVING13M COOK
CAL 0%·PRO 0%
CARBS 1G64% OF CAL
0G FIBER0G SUGAR0G OTHER
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickles made with vinegar, garlic, and dill. Tangy and crunchy, ready in minutes and stored in the fridge for convenient homemade condiments.
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 20- 16 or 24 oz mason jar
- 10 ounces sliced peppers (and red onion*)
- 1 cup white vinegar (see notes)
- 1 cup water
- 1/2 TBSP sea salt (plus extra to taste)
- 2-3 cloves garlic (peeled + minced)
- 2 tsp dried oregano
- 1/4 tsp dried dill
At a glance
PER SERVING · TIME 13M
CAL 0%·PRO 0%
CARBS 1G64% OF CAL
0G FIBER0G SUGAR0G OTHER
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
- 10m
- Cook
- 3m
- Sodium
- 1mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 20mg
- Calcium
- 4mg
- Iron
- 0.05mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 0.9MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.