It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sour Peppers

Source: Enlitened Kosher Cooking by Nechama Cohen

Pickled sour peppers.

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 0.6 Fat, 0.9 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.
Powered by ESHA

Servings

Ingredients

6.0
6 each small green bell peppers 2.0
2 each small red bell peppers 0.5
0 1/2 each red hot chile peppers 8.0
8 each medium garlic cloves 0.3333
0.3333 cup vinegar 1.0
1 cup cold water 1.0
1 tsp salt 0.5
0 1/2 oz pickling spice 1.0
1 tsp sweetener (sugar substitute)

Directions

Cut peppers in half and clean out the seeds.
Place in a pot and fill to the top with water. Cook until soft.
Pour out water and cut peppers into thin strips. Put in a jar with the garlic.
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.
Let the peppers marinate in the solution for 2 days before serving.