Directions:
- Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
- In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
- Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 770.01 Kcal (3224 kJ) | ||
| Calories from fat | 23.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 4% | |
|---|---|---|---|
| Sodium | 84.09mg | 4% | |
| Potassium | 1068.09mg | 23% | |
| Total Carbs | 161.68g | 54% | |
| Sugars | 85.53g | 342% | |
| Dietary Fiber | 6.21g | 25% | |
| Protein | 13.89g | 28% | |
| Vitamin C | 188.9mg | 315% | |
| Vitamin A | 3mg | 99% | |
| Iron | 55.4mg | 308% | |
| Calcium | 464.8mg | 46% | |
| Amount Per 100 g | |||
| Calories | 82.38 Kcal (345 kJ) | ||
| Calories from fat | 2.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 4% | |
|---|---|---|---|
| Sodium | 9mg | 4% | |
| Potassium | 114.28mg | 23% | |
| Total Carbs | 17.3g | 54% | |
| Sugars | 9.15g | 342% | |
| Dietary Fiber | 0.66g | 25% | |
| Protein | 1.49g | 28% | |
| Vitamin C | 20.2mg | 315% | |
| Vitamin A | 0.3mg | 99% | |
| Iron | 5.9mg | 308% | |
| Calcium | 49.7mg | 46% | |
* 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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