Directions:
- Combine peppers, cucumbers, onion, and the 1/4 cup + 2 tbs canning salt in a large glass or ceramic bowl, cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid.
- Combine the sugar and vinegar in a large pot, tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer 15 minutes.
- Add vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 739.61 Kcal (3097 kJ) | ||
| Calories from fat | 0.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 2690.66mg | 112% | |
| Potassium | 835.41mg | 18% | |
| Total Carbs | 176.68g | 59% | |
| Sugars | 161.82g | 647% | |
| Dietary Fiber | 7.37g | 29% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 114.4mg | 191% | |
| Iron | 0.3mg | 1% | |
| Calcium | 81.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 99.76 Kcal (418 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 362.93mg | 112% | |
| Potassium | 112.68mg | 18% | |
| Total Carbs | 23.83g | 59% | |
| Sugars | 21.83g | 647% | |
| Dietary Fiber | 0.99g | 29% | |
| Protein | 0.71g | 11% | |
| Vitamin C | 15.4mg | 191% | |
| Calcium | 11mg | 8% | |
* 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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