Directions:
- Pack peppers into clean, sterilized jars, leaving a few inches at the top.
- Bring vinegar, water, oil, salt, and pickling spice to a boil in a saucepan over medium heat, stirring to dissolve salt.
- Pour boiling sauce over peppers, leaving at least 1/2 headspace at the top of each jar.
- Place caps on, and screw on lids firmly.
- Process in boiling water bath for 20 minutes.
- Remove bands when cool.
- Check jars seals before storing; any that don't seal, refrigerate promptly.
- Age several weeks before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1341.71 Kcal (5617 kJ) | ||
| Calories from fat | 1008.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 112g | 172% | |
|---|---|---|---|
| Sodium | 4697.45mg | 196% | |
| Potassium | 2266.19mg | 48% | |
| Total Carbs | 64.39g | 21% | |
| Sugars | 36.28g | 145% | |
| Dietary Fiber | 27.52g | 110% | |
| Protein | 9.17g | 18% | |
| Vitamin C | 1079.9mg | 1800% | |
| Iron | 0.5mg | 3% | |
| Calcium | 197.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 67.69 Kcal (283 kJ) | ||
| Calories from fat | 50.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 172% | |
|---|---|---|---|
| Sodium | 236.99mg | 196% | |
| Potassium | 114.33mg | 48% | |
| Total Carbs | 3.25g | 21% | |
| Sugars | 1.83g | 145% | |
| Dietary Fiber | 1.39g | 110% | |
| Protein | 0.46g | 18% | |
| Vitamin C | 54.5mg | 1800% | |
| Calcium | 10mg | 20% | |
* 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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