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Picture of Pickled Peppers With Shallots And Thyme
central europe lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 737 kcal 37 %
  • Fat 2 g 3 %
  • Saturated 0 g 2 %
  • Carbs 162 g 54 %
  • Fiber 17 g 68 %
  • Protein 10 g 20 %
  • Cholesterol 0 mg 0 %
  • Sodium 171 mg 7 %
  • Calcium 201 mg 20 %
  • Magnesium 120 mg 29 %
  • Potassium 1644 mg 35 %
  • Iron 7 mg 38 %
  • Zinc 2 mg 20 %
  • Phosphorus 265 mg 38 %
  • Vitamin A 757 µg 84 %
  • Vitamin C 621 mg 690 %
  • Thiamin (B1) 0 mg 31 %
  • Riboflavin (B2) 1 mg 40 %
  • Niacin (B3) 5 mg 32 %
  • Vitamin B6 2 mg 158 %
  • Folate equivalent (total) 271 µg 68 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 7 mg 49 %
  • Vitamin K 24 µg 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pickled Peppers With Shallots And Thyme

Ingredients

  • 1 pound sweet or mild mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, seeded
  • 2 large shallots, thinly sliced, separated into rings
  • 2 cups white wine vinegar
  • 1/2 cup sugar
  • 3 tablespoons water
  • 5 fresh thyme sprigs
  • 2 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • Pinch of coarse kosher salt

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