Directions:
- Sterilize canning jars per manufacturers instructions.
- Wash peppers and remove about half of the stem. Cut a slit in the blossom end of the peppers. Pour boiling water over peppers and allow to stand for 5 minutes. Place the 6 cups of water in a large saucepan along with other ingredients and bring to a boil. Stuff peppers in sterilized jars leaving 1/2 inch of headspace. Fill jars with brine leaving 1/2 inch of headspace. Process in a waterbath canner for 10 minutes. Leave on shelf for at least 2 weeks before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.87 Kcal (661 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 10490.63mg | 437% | |
| Potassium | 572.78mg | 12% | |
| Total Carbs | 28.57g | 10% | |
| Sugars | 21.74g | 87% | |
| Dietary Fiber | 6.83g | 27% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 271.8mg | 453% | |
| Calcium | 119.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 12.97 Kcal (54 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 862.07mg | 437% | |
| Potassium | 47.07mg | 12% | |
| Total Carbs | 2.35g | 10% | |
| Sugars | 1.79g | 87% | |
| Dietary Fiber | 0.56g | 27% | |
| Protein | 0.19g | 5% | |
| Vitamin C | 22.3mg | 453% | |
| Calcium | 9.8mg | 12% | |
* 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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