Directions:
- Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
- Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
- Reduce heat and add vegetables, simmering 10 minutes.
- Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving 1/4-inich head space. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.2 Kcal (1001 kJ) | ||
| Calories from fat | 0.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 1767.12mg | 74% | |
| Potassium | 448.91mg | 10% | |
| Total Carbs | 54.5g | 18% | |
| Sugars | 48.2g | 193% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 147.1mg | 245% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.6mg | 70% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 76.51 Kcal (320 kJ) | ||
| Calories from fat | 0.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 565.25mg | 74% | |
| Potassium | 143.59mg | 10% | |
| Total Carbs | 17.43g | 18% | |
| Sugars | 15.42g | 193% | |
| Dietary Fiber | 1.44g | 18% | |
| Protein | 0.85g | 5% | |
| Vitamin C | 47.1mg | 245% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4mg | 70% | |
| Calcium | 9.2mg | 3% | |
* 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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