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Sour Peppers
Source: Enlitened Kosher Cooking by Nechama Cohen

Pickled sour peppers.

Prep Time: 15 minutes
Cook Time: 2 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 33.6
Total Carbs 5.2 g
Dietary Fiber 1.3 g
Sugars 2.6 g
Total Fat 0.6 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 136.4 mg
Protein 0.7 g
Sodium 294.5 mg
Dietary Exchanges
, 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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6 each  small green bell peppers
2 each  small red bell peppers
0 1/2 each  red hot chile peppers
8 each  medium garlic cloves
0.3333 cup  vinegar
1 cup  cold water
1 tsp  salt
0 1/2 oz  pickling spice
1 tsp  sweetener (sugar substitute)
  1. Cut peppers in half and clean out the seeds.
  2. Place in a pot and fill to the top with water. Cook until soft.
  3. Pour out water and cut peppers into thin strips. Put in a jar with the garlic.
  4. Make a solution that is one-third vinegar and two-thirds water, with 1 teaspoon salt per cup of water. Add pickling spice and sugar substitute.
  5. Let the peppers marinate in the solution for 2 days before serving.

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