Wash peppers and slice into rings. You can remove core and seeds or leave intact. In a 6 to 8 quart saucepan, combine sugar, vinegar, water and pickling salt. Bring to a boil. Add sliced peppers and return to a boil. Remove from heat. Place a clove of garlic in each hot, sterilized pint jar. Use tongs to immediately fill jars with hot peppers. Fill jars with brine, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes. Note: For smaller yield, halve ingredients. Processing times and other directions remain the same. Posted to MM-Recipes Digest V3 #243 Date: Thu, 5 Sep 1996 13:50:34 -0500 From: Mary Lu
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|Serving Size: 1 Pint (913g)|
|Recipe Makes: 6|
|Calories from Fat: 18 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 1498mg||52 %|
|Potassium 1463.5mg||39 %|
|Total Carbohydrate 340.4g||100 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 333.7g|
|Protein 8.6g||12 %|
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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: 1364
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