Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
Pour brine over peppers to within ½" of the top.
Wipe off the rim and put lid and ring on.
Store in the fridge.
You can also follow proper canning procedures and then process them in a water bath canner if you prefer (will lend a slightly less crunchy pepper). Follow the USDA guidelines for timing.
Be sure to verify that the lids have completely sealed down if storing on the shelf.
Leave for 1 week or longer (if you can stand it!)
|Serving Size: 1 Recipe (1590g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 28 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 81.3mg||3 %|
|Potassium 1225.5mg||32 %|
|Total Carbohydrate 205.3g||60 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 189.4g|
|Protein 8.4g||12 %|
Powered by: USDA Nutrition Database
Calories per serving: 1005
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