Directions:
- Slice peppers in 1/4 inch rings.
- Soak in 1 gallon of water with 1 cup pickling lime 12 - 24 hours ( ideal = 18 hours).
- Drain & rinse peppers well. Soak in fresh water 1 hour. Repeat this twice more.
- Bring vinegar, salt & water to full boil.
- Add 1/2 T celery seed & 1 T mustard seed in sterilized pint jars.
- Pack with peppers and carefully fill jars, leaving 1/2 inch headspace.
- Wipe rims, apply lids & rings. Process 10 minutes (if at 1000 foot elevation or lower) in hot water bath.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.07 Kcal (775 kJ) | ||
| Calories from fat | 27.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Sodium | 2355.41mg | 98% | |
| Potassium | 913.12mg | 19% | |
| Total Carbs | 26.29g | 9% | |
| Sugars | 10.33g | 41% | |
| Dietary Fiber | 9.13g | 37% | |
| Protein | 4.88g | 10% | |
| Vitamin C | 282.3mg | 470% | |
| Iron | 2.4mg | 13% | |
| Calcium | 143.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 28.49 Kcal (119 kJ) | ||
| Calories from fat | 4.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 5% | |
|---|---|---|---|
| Sodium | 362.59mg | 98% | |
| Potassium | 140.57mg | 19% | |
| Total Carbs | 4.05g | 9% | |
| Sugars | 1.59g | 41% | |
| Dietary Fiber | 1.41g | 37% | |
| Protein | 0.75g | 10% | |
| Vitamin C | 43.5mg | 470% | |
| Iron | 0.4mg | 13% | |
| Calcium | 22.1mg | 14% | |
* 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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