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While jars are sterilizing, clean and chop peppers into rings. Leave seeds or discard, I've done it both ways. Bring the brine to a boil, for every one cup of vinegar, use one cup of water and one tablespoon of canning salt. After the jars are sterilized, put one clove of garlic and stuff with as many peppers, ladle the brine into the jars and process in a boiling water bath for 10 minutes.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.8mg||0 %|
|Potassium 108.3mg||3 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 8.4g|
|Protein 1.7g||2 %|
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Calories per serving: 40
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