Try this Corn And Pepper Relish recipe, or contribute your own.
Suggest a better descriptionHeat vinegar, sugar, basil and 1/4 teaspoon pepper to boiling in medium saucepan; reduce heat and simmer 10 minutes. Stir in peppers; simmer 3 minutes. Stir in corn; cool to room temperature. Spoon into sterilized jars; refrigerate, covered, up to 1 month. Yield: 2 pints Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook. Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Apr 2, 1999
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Serving Size: 1 Pint (559g) | ||
Recipe Makes: 2 Pints | ||
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Calories: 1704 | ||
Calories from Fat: 67 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 18mg | 1 % | |
Potassium 998.9mg | 26 % | |
Total Carbohydrate 425.7g | 125 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 413.4g | ||
Protein 5.5g | 8 % | |
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: 1704
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