Directions:
- Use gloves when handling hot peppers.
- Sterilize four quart jars, lids and rings in boiling water.
- Taking one jar at a time, place as many peppers as you can into the jar.
- Mix the vinegar, salt and water together until dissolved in a sauce pan . Bring just up to a boil but do not boil and pour over peppers.
- Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out.
- Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight.
- Place in boiling water bath five minutes (no more or they will be soggy).
- After 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound).
- The ones that do not snap after the jars are cooled, store in fridge as you cannot put in water bather the second time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.91 Kcal (803 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1860.42mg | 78% | |
| Potassium | 1417.88mg | 30% | |
| Total Carbs | 27.6g | 9% | |
| Sugars | 11.04g | 44% | |
| Dietary Fiber | 16.56g | 66% | |
| Protein | 11.04g | 22% | |
| Vitamin C | 458.2mg | 764% | |
| Calcium | 162.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 12.76 Kcal (53 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 123.73mg | 78% | |
| Potassium | 94.3mg | 30% | |
| Total Carbs | 1.84g | 9% | |
| Sugars | 0.73g | 44% | |
| Dietary Fiber | 1.1g | 66% | |
| Protein | 0.73g | 22% | |
| Vitamin C | 30.5mg | 764% | |
| Calcium | 10.8mg | 16% | |
* 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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