Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 1 bunch celery, finely chopped
- 3 green peppers, finely chopped
- 10 cloves of garlic, minced or crushed
- 1 tbsp. salt
- 2 tbsp. vinegar
- 2 tbsp. brown sugar
- Brine:
- 1½ gallons water
- ½ gallon vinegar
- 1½ tbsp. brown sugar
- 1½ cups salt
Directions
Mix salt, vinegar, brown sugar and add to other ingredients. Mix well. Cover and set aside.
Clean pulp from 12 large thick green peppers. Save tops. Sprinkle inside lightly with salt Fill with chopped vegetable mixture. Replace pepper tops. Tie crosswise and lengthwise with string. Pack in one gallon wide-mouthed jars.
Boil half package pickling spices with one cup water for ten minutes. Strain. Add liquid to brine. Stir thoroughly. Pack peppers tightly in jars. Pour brine to very top. Place one wide slice green pepper on top and seal tightly.
Keep in dark place. Ready to eat in about 10 days. To serve: cut pepper in half length-wise.
Category:Armenian Recipes
Category:Armenian Appetizers