Try this Dianas Pickled Peppers recipe, or contribute your own.
Suggest a better descriptionBring oil, vinegar, water, and salt to a boil. Fill jar with veggies, 3 to 5 cloves of garlic and fill jar with hot liquid. Cover and refridgerate for up to 3 months. These are not canned! -- To can them you need to heat bottles and consult someones who knows what shes talking about! Recipe By : Diana Hocking/DeeMeyers File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1616g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1844 | ||
Calories from Fat: 1501 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 166.8g | 222 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 104.3g | ||
Polyunsanturated Fat 47.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 63.8mg | 2 % | |
Potassium 1391mg | 37 % | |
Total Carbohydrate 90.9g | 27 % | |
Dietary Fiber 31.1g | 124 % | |
Sugars, other 59.8g | ||
Protein 11.1g | 16 % | |
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: 1844
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