Directions:
- Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
- Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
- Bring brine mixture to a boil.
- Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
- Pack peppers tightly into clean hot pint jars.
- Cover peppers with brine and lLeave 1/2 inch head space.
- Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
- Leave for at least 4 weeks to cure before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.92 Kcal (1189 kJ) | ||
| Calories from fat | 23.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 4% | |
|---|---|---|---|
| Sodium | 1416.6mg | 59% | |
| Potassium | 1205.01mg | 26% | |
| Total Carbs | 69.23g | 23% | |
| Sugars | 12.65g | 51% | |
| Dietary Fiber | 22.09g | 88% | |
| Protein | 8.9g | 18% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 8.8mg | 49% | |
| Calcium | 402.3mg | 40% | |
| Amount Per 100 g | |||
| Calories | 133.83 Kcal (560 kJ) | ||
| Calories from fat | 11.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 4% | |
|---|---|---|---|
| Sodium | 667.75mg | 59% | |
| Potassium | 568.01mg | 26% | |
| Total Carbs | 32.63g | 23% | |
| Sugars | 5.96g | 51% | |
| Dietary Fiber | 10.41g | 88% | |
| Protein | 4.19g | 18% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 4.2mg | 49% | |
| Calcium | 189.6mg | 40% | |
* 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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