Try this Pickled Peppers recipe, or contribute your own.
Suggest a better descriptionFill clean canning jars with peppers. Bring remaining ingredients to a boil and pour over peppers to 1/4 inch from the top. Remove air bubbles by running a spatula between the food and the jar. Place lid on jar and secure with a ring band. (Follow manufacturers instructions for tightening.) Place jars in water bath canner or deep kettle with rack. (The canner should be half full of water.) Add enough water to cover the tops of the jars. Begin counting processing time when the water bath temperature reaches 180 degrees. Process for 10 minutes. As you remove jars from bath, do not disturb the seal. Leave the ring bands on a rack or folded towel. when the jars are cool, check lids to ensure theyre sealed. Store in a cool, dry, dark place, with temperatures not exceeding 75 degrees. Makes 3 quarts.
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Serving Size: 1 Quart (596g) | ||
Recipe Makes: 3 Quarts | ||
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Calories: 152 | ||
Calories from Fat: 14 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.7mg | 1 % | |
Potassium 1097.1mg | 29 % | |
Total Carbohydrate 36.6g | 11 % | |
Dietary Fiber 14.1g | 56 % | |
Sugars, other 22.5g | ||
Protein 6.5g | 9 % | |
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: 152
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