Directions:
- Cut peppers into 1 in. pieces and halve and thinly slice onion and set aside. In a saucepan place vinagar,sugar and water.Place the pickling spices and celery seed in a double thick cloth and tie with string .
- Add to saucepan. Bring to a boil; boil for 1 min. Transfer spice bag to pepper mix. Pour vinegar misture over all. Cover and refrigerate for 24 hours, stirring occasionally. Discard spice bag. Peppers may be stored in the refrigerator for up to a month. Yields 4 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 658.45 Kcal (2757 kJ) | ||
| Calories from fat | 3.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 1% | |
|---|---|---|---|
| Sodium | 33.31mg | 1% | |
| Potassium | 918.4mg | 20% | |
| Total Carbs | 151.48g | 50% | |
| Sugars | 133.13g | 533% | |
| Dietary Fiber | 8.19g | 33% | |
| Protein | 4.16g | 8% | |
| Vitamin C | 315.9mg | 526% | |
| Iron | 1mg | 5% | |
| Calcium | 104.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 79.58 Kcal (333 kJ) | ||
| Calories from fat | 0.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 1% | |
|---|---|---|---|
| Sodium | 4.03mg | 1% | |
| Potassium | 111mg | 20% | |
| Total Carbs | 18.31g | 50% | |
| Sugars | 16.09g | 533% | |
| Dietary Fiber | 0.99g | 33% | |
| Protein | 0.5g | 8% | |
| Vitamin C | 38.2mg | 526% | |
| Iron | 0.1mg | 5% | |
| Calcium | 12.6mg | 10% | |
* 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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