Directions:
- Sterilize jars, and prepare lids.
- While jars are boiling, soak onion slices in ice water 10 minutes. Bring vinegar, next 3 ingredients, and 2 cups water to a boil in a 1-qt. stainless steel saucepan over medium-high heat, stirring until sugar dissolves.
- Drain onion slices; pat dry. Toss together onions and bell peppers. Pack vegetables tightly in hot jars, leaving 1/2-inch headspace. Cover vegetables with hot pickling liquid, leaving 1/2-inch headspace.
- Seal and process jars, processing 5 minutes.
- Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 685.08 Kcal (2868 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 269.12mg | 11% | |
| Potassium | 569.18mg | 12% | |
| Total Carbs | 141.84g | 47% | |
| Sugars | 118.04g | 472% | |
| Dietary Fiber | 6.7g | 27% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 366.9mg | 611% | |
| Vitamin A | 8.9mg | 296% | |
| Iron | 151mg | 839% | |
| Calcium | 72.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 57.96 Kcal (243 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 22.77mg | 11% | |
| Potassium | 48.16mg | 12% | |
| Total Carbs | 12g | 47% | |
| Sugars | 9.99g | 472% | |
| Dietary Fiber | 0.57g | 27% | |
| Protein | 0.1g | 2% | |
| Vitamin C | 31mg | 611% | |
| Vitamin A | 0.8mg | 296% | |
| Iron | 12.8mg | 839% | |
| Calcium | 6.2mg | 7% | |
* 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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