Directions:
- Sterilize 2- 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place peppers in the 1/2 pint jars.
- Pour on the hot pickling juice and bring liquid to within 1/2 of the top.
- Be sure the edge of the jar has no juice on it.
- Place lids and screw on bands finger-tip tight.
- Seal jar and leave for 2 weeks.**.
- **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.16 Kcal (491 kJ) | ||
| Calories from fat | 1.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 10.58mg | 0% | |
| Potassium | 153.25mg | 3% | |
| Total Carbs | 23.11g | 8% | |
| Sugars | 20.85g | 83% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 1.24g | 2% | |
| Vitamin C | 47.1mg | 79% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 59.69 Kcal (250 kJ) | ||
| Calories from fat | 0.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 5.39mg | 0% | |
| Potassium | 78.07mg | 3% | |
| Total Carbs | 11.77g | 8% | |
| Sugars | 10.62g | 83% | |
| Dietary Fiber | 0.9g | 7% | |
| Protein | 0.63g | 2% | |
| Vitamin C | 24mg | 79% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.4mg | 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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