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Chop the peppers and onions very fine and cover with boiling water and let stand for 5 minutes. Drain off the water and again cover with boiling water and let stand for 10 minutes more. Place in a muslin bag and allow to drain over night. Combine the vinegar, salt and sugar and bring to a boil. Add pepper mixture and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (4961g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 85 (2%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 144.6mg||5 %|
|Potassium 7561mg||199 %|
|Total Carbohydrate 1112.8g||327 %|
|Dietary Fiber 76.3g||305 %|
|Sugars, other 1036.5g|
|Protein 36.9g||53 %|
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Calories per serving: 4535
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