Directions:
- Cut sweet peppers into quarters; remove stem, seeds and membranes.
- Place cut side down on a foil lined large baking sheet.
- Bake at 450° for 20 minutes, or till skins become bubbly and dark.
- Place peppers in clean brown paper bag, roll down top tight and let set 10 minutes.
- When cool enough to handle, peel skin from peppers gently; set aside.
- Remove stems and& seeds from hot peppers; slice into rings.
- In a saucepan combine vinegar, water, sugar, salt and garlic.
- Heat to boiling; reduce heat and simmer uncovered 10 minutes.
- Remove garlic.
- Place sweet and hot peppers in hot, sterile jars leaving 1/2-inch head space.
- Pour hot liquid over peppers, leaving 1/2-inch head space; remove air bubbles.
- Wipe jar rims, adjust lids and process in boiling water bath 15 minutes for pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 736.17 Kcal (3082 kJ) | ||
| Calories from fat | 46.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 8% | |
|---|---|---|---|
| Sodium | 2390mg | 100% | |
| Potassium | 3354.27mg | 71% | |
| Total Carbs | 160.29g | 53% | |
| Sugars | 41.83g | 167% | |
| Dietary Fiber | 52.76g | 211% | |
| Protein | 22.24g | 44% | |
| Vitamin C | 653.7mg | 1090% | |
| Iron | 17.1mg | 95% | |
| Calcium | 825.9mg | 83% | |
| Amount Per 100 g | |||
| Calories | 62.7 Kcal (263 kJ) | ||
| Calories from fat | 3.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 8% | |
|---|---|---|---|
| Sodium | 203.55mg | 100% | |
| Potassium | 285.68mg | 71% | |
| Total Carbs | 13.65g | 53% | |
| Sugars | 3.56g | 167% | |
| Dietary Fiber | 4.49g | 211% | |
| Protein | 1.89g | 44% | |
| Vitamin C | 55.7mg | 1090% | |
| Iron | 1.5mg | 95% | |
| Calcium | 70.3mg | 83% | |
* 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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