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Tangy Sour Peppers
Source: Enlitened Kosher Cooking by Nechama Cohen

Sweet and sour colorful peppers.

Rating:
Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy
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Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories 36.5
Total Carbs 12.2 g
Dietary Fiber 1.7 g
Sugars 8.9 g
Total Fat 0.5 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 111.2 mg
Protein 0.9 g
Sodium 7.4 mg
Dietary Exchanges
0.5 Fat, 1.1 Vegetables,
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  chopped green bell peppers
1 each  medium red bell peppers
1 each  medium bell peppers
1 each  medium bell peppers
3 each  scallions
4 each  medium garlic cloves
3 tbsp  vinegar
3 tbsp  cold water
0 1/2 tbsp  black peppercorns
1 each  bay leaf
3 tbsp  sweetener (sugar substitute)
1 pinch  salt and pepper
Directions
  1. Place the prepared peppers, scallions and garlic in a tall glass jar.
  2. Mix together the rest of the ingredients. Pour them over the vegetables in the jar. Cover and refrigerate at least 1 day before using. If you need them the same day, place the jar in the strong sun and refrigerate as soon as contents are sour or pickled. For a sharper version, add 3 hot peppers.

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