Directions:
- Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in refrigerator.
- Drain peppers, and discard salt water. Rinse again and drain thoroughly.
- Combine remaining ingredients; simmer 15 minutes. Remove garlic.
- Pack peppers into sterilized hot jars, leaving 1/2-inch headspace.
- Bring liquid to a boil. Fill jars to 1/2 inch from top with boiling liquid.
- Remove air bubbles.
- Wipe jar rims.
- Adjust lids.
- Process 10 minutes in a boiling water bath canner.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.92 Kcal (1348 kJ) | ||
| Calories from fat | 0.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 42514.58mg | 1771% | |
| Potassium | 878.06mg | 19% | |
| Total Carbs | 46.67g | 16% | |
| Sugars | 36.36g | 145% | |
| Dietary Fiber | 9.72g | 39% | |
| Protein | 0.17g | 0% | |
| Vitamin C | 759.4mg | 1266% | |
| Vitamin A | 18.9mg | 631% | |
| Iron | 321.8mg | 1788% | |
| Calcium | 118.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 18.03 Kcal (75 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 2380.64mg | 1771% | |
| Potassium | 49.17mg | 19% | |
| Total Carbs | 2.61g | 16% | |
| Sugars | 2.04g | 145% | |
| Dietary Fiber | 0.54g | 39% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 42.5mg | 1266% | |
| Vitamin A | 1.1mg | 631% | |
| Iron | 18mg | 1788% | |
| Calcium | 6.6mg | 12% | |
* 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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