Directions:
- Sterilize 2 mason jars. Combine first 7 ingredients and bring to a boil in a large saucepan. Cut 2 slits in each pepper and arrange in jars. Pour hot liquid into jars. Tap each jar lightly to ensure pickling liquid gets into all the peppers.
- Place lids loosely on jars and process for 15 minutes in a boiling water bath.
- Tighten lids and let cool. Check seal. Allow 2 weeks to cure before eating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 701.1 Kcal (2935 kJ) | ||
| Calories from fat | 94.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 16% | |
|---|---|---|---|
| Sodium | 2515.24mg | 105% | |
| Potassium | 3097.99mg | 66% | |
| Total Carbs | 139.63g | 47% | |
| Sugars | 79.92g | 320% | |
| Dietary Fiber | 38.31g | 153% | |
| Protein | 22.88g | 46% | |
| Vitamin C | 617.5mg | 1029% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 5.8mg | 32% | |
| Calcium | 317.8mg | 32% | |
| Amount Per 100 g | |||
| Calories | 44.88 Kcal (188 kJ) | ||
| Calories from fat | 6.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 16% | |
|---|---|---|---|
| Sodium | 161.02mg | 105% | |
| Potassium | 198.32mg | 66% | |
| Total Carbs | 8.94g | 47% | |
| Sugars | 5.12g | 320% | |
| Dietary Fiber | 2.45g | 153% | |
| Protein | 1.46g | 46% | |
| Vitamin C | 39.5mg | 1029% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 0.4mg | 32% | |
| Calcium | 20.3mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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