Try this Pickled Sweet Peppers recipe, or contribute your own.
Suggest a better descriptionCut two small slits in each pepper. Wear rubber gloves for hot peppers to preven buring hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers into hot Ball jars, leaving 1/4 inch headspace. Pour boiling hot pickling liquid over peppers, leaving 1/4 inch headspace. Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath. Yields: about 8 pints.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Pint (505g) | ||
Recipe Makes: 8 | ||
|
||
Calories: 156 | ||
Calories from Fat: 5 (3%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 20956.1mg | 723 % | |
Potassium 612.2mg | 16 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 29g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.