Directions:
- In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
- In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally.
- Discard spice bag. Refrigerate pickled peppers up to 1 month. Yield: 4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 41.15 Kcal (172 kJ) | ||
| Calories from fat | 0.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 2.08mg | 0% | |
| Potassium | 57.4mg | 1% | |
| Total Carbs | 9.47g | 3% | |
| Sugars | 8.32g | 33% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 0.26g | 1% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 0.1mg | 0% | |
| Calcium | 6.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 79.58 Kcal (333 kJ) | ||
| Calories from fat | 0.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 4.03mg | 0% | |
| Potassium | 111mg | 1% | |
| Total Carbs | 18.31g | 3% | |
| Sugars | 16.09g | 33% | |
| Dietary Fiber | 0.99g | 2% | |
| Protein | 0.5g | 1% | |
| Vitamin C | 38.2mg | 33% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.6mg | 1% | |
* 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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