Directions:
- In a large glass bowl, combine peppers and onions.
- Set aside.
- In a saucepan, combine the vinegar, sugar, and water.
- Place the pickling spices and celery seed in a DOUBLE thickness or cheesecloth;bring up the corners of the cloth and tie with a string to form a bag .
- Add to the saucepan.
- Bring to a boil for 1 minute.
- Remove and transfer the spice bag to pepper mixture.
- Allow mixture to cool slightly.
- Pour the vinegar mixture over the pepper mixture.
- Cover and refigerate for 24 hours, stirring occasionally.
- Discard spice bag.
- ALL READY!!!
- Peppers may be stored in a sealed container for up to 1 monh in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.81 Kcal (422 kJ) | ||
| Calories from fat | 0.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 5.99mg | 0% | |
| Potassium | 265.44mg | 6% | |
| Total Carbs | 23.21g | 8% | |
| Sugars | 17.24g | 69% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 1.28g | 3% | |
| Vitamin C | 148.8mg | 248% | |
| Iron | 0.1mg | 1% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 56.11 Kcal (235 kJ) | ||
| Calories from fat | 0.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 3.33mg | 0% | |
| Potassium | 147.73mg | 6% | |
| Total Carbs | 12.92g | 8% | |
| Sugars | 9.59g | 69% | |
| Dietary Fiber | 1.16g | 8% | |
| Protein | 0.71g | 3% | |
| Vitamin C | 82.8mg | 248% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.8mg | 2% | |
* 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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