Italian Pickled Peppers (Peperoni)

Name: Italian Pickled Peppers (Peperoni)
Ingredients: 3 pounds large peppers, green, red yellow; 1 3-oz. can anchovy fillets; 6 sprigs parsley; 3 cloves garlic; 6 cups vinegar; 1% cups water; 1% cups sugar; 1 tablespoon salt

From Waldensian cookery, 1957

Yields 6 pints.

Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1450Calories

2 gProtein

306 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1450 kcal

Protein2.1 g

Carbohydrates306 g

Fiber0.8 g

Sugars302 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol2.4 mg

Sodium7051 mg

Potassium121 mg

Calcium121 mg

Iron1.4 mg

Magnesium26 mg

Phosphorus73 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A55 mcg

Vitamin E0.1 mg

Vitamin K197 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate18 mcg

Choline1.5 mg

Caffeine0 mg

Water1737 g

As published

This recipe was extracted from Waldensian cookery (1957), page 3. The excerpt below is the record exactly as published.

ITALIAN PICKLED PEPPERS (Peperoni) 3 pounds large peppers, green, red yellow 1 3-oz. can anchovy fillets 6 sprigs parsley 3 cloves garlic 6 cups vinegar 1% cups water 1% cups sugar 1 tablespoon salt

Cook this with the app: pantry check, scaling, and the assistant.