Try this Pickled Bell Peppers recipe, or contribute your own.
Suggest a better descriptionWash peppers, cut into quarters, remove cores & seeds, and cut away any blemishes. Slice peppers in strips. Boil sugar, vinegar, & water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic & 1/4 teaspoon salt in each hot sterile half-pint jar; double the amounts for pint jars. Add pepper strips & cover with hot vinegar mixture, leaving 1/2 inch headspace. Remove air bubbles & adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids & process 5 minutes for half-pints or pints.
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Serving Size: 1 Serving (575g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 24 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 22573.4mg | 778 % | |
Potassium 83.1mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.3g | ||
Protein 0.3g | 0 % | |
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: 24
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