Recipe By: Pacific Northwest Extension Bulletin, Pickling Vegetables Wash peppers. If small peppers are left whole, slash 2-5 slits in each. Quarter large peppers. Blanch in boiling water. Flatten small peppers. Fill half-pint or pint jars leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Pour hot pickling solution over peppers leaving 1/2 inch headspace. Adjust lids. Use conventional boiling water canner processing. Process for 10 minutes at below 1000 feet, 15 minutes at 1001 to 6000 feet and 20 minutes above 6000 feet. NOTES : Caution: To prevent burns, wear rubber gloves when you handle hot peppers. Wash your hands thoroughly with soap and water before touching your face. Ensure that all safe canning practices are followed. Posted to CHILE-HEADS DIGEST V3 #063 Date: Sun, 4 Aug 1996 19:07:49 PST From: firstname.lastname@example.org CHILE-HEADS DIGEST V3 #063 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (3211g)|
|Recipe Makes: 1|
|Calories from Fat: 150 (13%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 0mg||0 %|
|Sodium 9339.6mg||322 %|
|Potassium 5820.3mg||153 %|
|Total Carbohydrate 236.2g||69 %|
|Dietary Fiber 75.4g||302 %|
|Sugars, other 160.8g|
|Protein 36.8g||53 %|
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Calories per serving: 1162
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