Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50 round red or mixture of red and green peppers (You can cut them in 2-3 pieces and remove seeds)
- 2 cups oil
- 3/4 cup sugar
- 3 quarts wine vineger
- 1/2 cups oil per jar
- vinegar solution to pour over 1 part vinegar to 3 parts water
- 6 cloves garlic
- 10 grains pepper
Directions
Wash peppers, dry and prick several times with a toothpick.
Fry in oil for 3 minutes, turning frequently.
Drain, then cook in mixture of sugar and 2 quarts vinegar for 10 minutes.
Drain peppers and place in wide jars pressing them together.
Dilute remaining vineger with equal amount of water ,peppers,garlic and pour over peppers to cover them.
Pour 1/2 cup of oil into each jar. Seal jars well. Store in a cool place.