Directions:
- Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly.
- In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner. Yield: about 8 pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 10.96 Kcal (46 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 664.85mg | 28% | |
| Potassium | 16.82mg | 0% | |
| Total Carbs | 0.95g | 0% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 0.08g | 0% | |
| Vitamin C | 9.5mg | 16% | |
| Calcium | 3.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 20.31 Kcal (85 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1231.73mg | 28% | |
| Potassium | 31.17mg | 0% | |
| Total Carbs | 1.75g | 0% | |
| Sugars | 1.4g | 3% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 17.7mg | 16% | |
| Calcium | 6.8mg | 0% | |
* 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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