Place peppers skin side up in oiled pyrex dishes and bake at 450 degrees about 10 minutes. Turn pepper pieces over and bake another 10 minutes or till skins are browned and begin to buckle. Remove pepper pieces to a platter and cover with a plastic bag. Let cool about 10 minutes and carefully remove the skin. Pack the peppers into quart-size ,wide-mouth jar mason jar. Mix whey and salt with water and pour into jar,adding more water if necessary to cover the peppers. The top of the peppers should be at least 1 inch below the top of the jar.Cover tightly and keep at room temp for about 3 days before transferring to cold storage.
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|Serving Size: 1 Serving (1453g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 39 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 0.3mg||0 %|
|Sodium 5401.7mg||186 %|
|Potassium 3279.7mg||86 %|
|Total Carbohydrate 94.6g||28 %|
|Dietary Fiber 30g||120 %|
|Sugars, other 64.6g|
|Protein 15.5g||22 %|
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Calories per serving: 482
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