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Suggest a better descriptionBring water to a boil, add garlic, and boil for 2 minutes. Drain ,and rinse in cold water. Peel skins off. When cool add salt, and ginger, and cover with water. Refrigerate for 2 days. Drain, and rinse good. Pack garlic in pint jars. Add 1 red chili pepper, and 2 pieces of Ginger. Combine vinegar, wine, and mustard seed, and bring to a boil. Pour over garlic, and seal. Makes 4 pints Note! Watch the red chili peppers, if they are real hot only put =AB of a pepper per jar. Posted to EAT-L Digest 23 Aug 96 From: Edward Tucker
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Serving Size: 1 Serving (6109g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7002 | ||
Calories from Fat: 211 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 112429.4mg | 3877 % | |
Potassium 18810.8mg | 495 % | |
Total Carbohydrate 1515.8g | 446 % | |
Dietary Fiber 98g | 392 % | |
Sugars, other 1417.9g | ||
Protein 291.9g | 417 % | |
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: 7002
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