Wash peppers, remove seeds and membranes. Soak overnight in a brine made in proportion of 1 tablespoon salt to 1 quart water. Drain and chop peppers. Heat spices, vinegar, and sugar. Add peppers. Simmer 1/2 hour. Strain. Pack peppers in freshly sterilized jars. Boil down the pickle sirup until thick and pour over peppers until jar is filled. The Household Searchlight
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|Serving Size: 1 Serving (1218g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 17 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 21.3mg||1 %|
|Potassium 1038.8mg||27 %|
|Total Carbohydrate 729.8g||215 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 719.3g|
|Protein 5g||7 %|
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Calories per serving: 2872
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