Cover chopped vegetables with boiling water; let stand 5 minutes. Drain. Cover again with boiling water and let stand 10 minutes. Drain. Tie pickling spices and hot pepper in a cheese cloth bag (NOTE: Id be inclined to use more, and add them chopped, with seeds, to the other vegetables.) Add spice bag, sugar, and salt to vinegar; simmer 15 minutes. Add drained vegetables and simmer 10 minutes. Remove spice bag. Bring to a boil. Pack hot into hot jars, leaving 1/4 - inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints Per serving: 1305 Calories; 0g Fat (0% calories from fat); 1g Protein; 355g Carbohydrate; 0mg Cholesterol; 8543mg Sodium Recipe by: Ball Blue Book Posted to CHILE-HEADS DIGEST V3 #254 by shade
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|Serving Size: 1 Serving (1222g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 22.8mg||1 %|
|Potassium 614.1mg||16 %|
|Total Carbohydrate 923.4g||272 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 915.7g|
|Protein 4.3g||6 %|
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Calories per serving: 3618
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