Pickled Yellow Banana Peppers
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INSTRUCTIONS
Mix Vinegar w/ water and bring to a boil. Wash Peppers, cutting off the top only, leave seeds in place or remove. Pack qt. jars with peppers, place a clove (or more depending on your taste) of garlic per jar, 1 tsp. salt, and a tsp. of pickling spice. Ladle vinegar/water over leaving a headspace. Fasten caps securely. Process in water bath 10 min. Posted to MC-Recipe Digest V1 #622 by Nancy Berry
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1195g) | ||
| Recipe Makes: 1 | ||
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| Calories: 57 | ||
| Calories from Fat: 1 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 34.9mg | 1 % | |
| Potassium 55.4mg | 1 % | |
| Total Carbohydrate 3.3g | 1 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 3g | ||
| Protein 0.6g | 1 % | |
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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. |
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Calories per serving: 57
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