Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Simple Pickled Peppers, Onions and Fennel
NUTRITION · PER SERVING—
CAL 20%·PRO 16%
CARBS 75G74% OF CAL
13G FIBER16G ADDED35G INTRINSIC11G OTHER51G TOTAL SUGAR
FAT 1G2% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pickled peppers, onions, and fennel preserved in a simple vinegar brine. Tangy and sharp with a slight sweetness, these versatile pickles keep indefinitely in the refrigerator and work as a condiment for sandwiches, grain bowls, or charcuterie boards.
condiment🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
- 2 cups water
- 2 cups cider vinegar
- 1 tablespoon + 1 teaspoon sugar
- 1 tablespoon + 1 teaspoon kosher salt
- 2 to 3 red, orange, or yellow bell peppers, seeded and thinly sliced
- 1 to 2 bulbs fennel, thinly sliced
- 1 onion, peeled and thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 1 hot chili pepper, thinly sliced on the bias, optional
At a glance
PER SERVING
CAL 20%·PRO 16%
CARBS 75G74% OF CAL
13G FIBER16G ADDED35G INTRINSIC11G OTHER51G TOTAL SUGAR
FAT 1G2% OF CAL
1G 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.
- Sodium
- 7262mg
- Total sugar
- 51g
- Added sugar
- 16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2368mg
- Calcium
- 246mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 7262MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.