Cut 2 slits in each pepper. Dissolve salt in the 4 qt water, pour over peppers and let stand 12-18 hours. Drain, rinse, and drain thoroughly. Combine remaining ingredients, simmer 15 minutes. Remove garlic. Pack peppers into hot jars, leave 1/4 inch headspace. Heat pickling liquid to boiling. Pour, while boiling hot, over peppers in each jar, keeping to the 1/4 inch headspace with liquid, also. Adjust caps, process for 10 minutes in boiling water bath. (pints and 1/2 pints) Yield is about 8 pints. Note: The liquid from the jars after the peppers are gone makes an EXCELLENT marinade for Texas Feta Cheese (see recipe). Very spicy, but good home made cheese. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (5732g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 165 (7%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 0mg||0 %|
|Sodium 433mg||15 %|
|Potassium 9751.5mg||257 %|
|Total Carbohydrate 546.7g||161 %|
|Dietary Fiber 156.2g||625 %|
|Sugars, other 390.6g|
|Protein 68.6g||98 %|
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Calories per serving: 2292
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