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Suggest a better descriptionCover 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 | ||
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Calories: 3618 | ||
Calories from Fat: 11 (0%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 3618
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