1. Soak whole peppers for 24 hours in a brine made of 1 cup of salt to 1 gallon of water.
2. Freshen in cold water for 1 to 2 hours; drain well. Seed and cut out the ribs of the peppers. Chop separately and measure vegetables, then mix. Add spice, salt, sugar, and vinegar. Let stand overnight in covered rock pot or enameled pot.
3. Drain off vinegar and save. Garnish opposite side of the jars with pepper strips. When these strips are neatly placed in vertical position pack the vegetable mixture in. Then fill jars to overflowing with drained vinegar. Adjust lids, process in simmering water bath for 10-15 minutes.
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|Serving Size: 1 Serving (868g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 56 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 20996.5mg||724 %|
|Potassium 1405.7mg||37 %|
|Total Carbohydrate 49.7g||15 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 34.3g|
|Protein 11.1g||16 %|
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Calories per serving: 301
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