Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Note: If you dont like extremely hot, 1 quart hot peppers with 1 quart finely chopped sweet red peppers. You can substitute to fit your taste. 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 Half pint (426g)|
|Recipe Makes: 6|
|Calories from Fat: 10 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 21mg||1 %|
|Potassium 723.9mg||19 %|
|Total Carbohydrate 221.5g||65 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 216.9g|
|Protein 4.4g||6 %|
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Calories per serving: 873
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