* Note: Use fresh jalapeno, serrano or Hungarian wax peppers. Wash and dry the peppers, and slit each in two or three spots. In a small saucepan, bring half a cup of water to a boil with the vinegar, salt, and sugar. Reduce heat to medium, and stir until the salt has dissolved. Set the vinegar-salt liquid aside. Meanwhile, tightly pack peppers into two 1 1/4-pint glass canning jars. Divide the peppercorns, garlic, and thyme between the jars. Pour the hot liquid into the jars, enough to cover the peppers. Close jars tightly; let liquid cool to room temperature. Refrigerate 1 to 2 weeks for flavors to develop. Will keep, stored in refrigerator, up to 6 weeks. Makes 1 1/4 quarts. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/4 quarts" Per serving: 142 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 47g Carbohydrate; 0mg Cholesterol; 11292mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (684g)|
|Recipe Makes: 1|
|Calories from Fat: 9 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 13978.8mg||482 %|
|Potassium 1020.9mg||27 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 40.3g|
|Protein 5.4g||8 %|
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Calories per serving: 231
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