Directions:
- Cut red and banana peppers into strips, discarding seeds. Pack peppers into five hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars.
- In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 5 pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 24.64 Kcal (103 kJ) | ||
| Calories from fat | 3.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Sodium | 91.45mg | 4% | |
| Potassium | 59.68mg | 1% | |
| Total Carbs | 4.52g | 2% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 0.37g | 1% | |
| Vitamin C | 27.2mg | 45% | |
| Calcium | 5.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 47.1 Kcal (197 kJ) | ||
| Calories from fat | 5.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 1% | |
|---|---|---|---|
| Sodium | 174.8mg | 4% | |
| Potassium | 114.07mg | 1% | |
| Total Carbs | 8.64g | 2% | |
| Sugars | 6.98g | 15% | |
| Dietary Fiber | 1.18g | 2% | |
| Protein | 0.71g | 1% | |
| Vitamin C | 52mg | 45% | |
| Calcium | 10.3mg | 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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