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Cut two small slits in each pepper. Wear rubber gloves for hot peppers to preven buring hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers into hot Ball jars, leaving 1/4 inch headspace. Pour boiling hot pickling liquid over peppers, leaving 1/4 inch headspace. Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath. Yields: about 8 pints.
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|Serving Size: 1 Pint (505g)|
|Recipe Makes: 8|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 20956.1mg||723 %|
|Potassium 612.2mg||16 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 29g|
|Protein 2.7g||4 %|
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Calories per serving: 156
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