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Ingredientes
- 6 quart. green tomatoes, quartered
- 1 c. red bell peppers, sliced
- 3/4 c. pickling salt
- 2 quart. onions, minced
- 1 c. jalapeno peppers, minced
Direcciones
- Sprinkle salt over vegetables and let set overnight; drain well. Bring to a boil: 1 teaspoon mustard seed 1/2 gallon white vinegar
- Add in vegetables to boiling liquid and cook till vegetables change color. Put into jars and seal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1207g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 18 | 6% |
| Total Fat 2.14g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21274mg | 886% |
| Potassium 2462mg | 70% |
| Total Carbs 61.85g | 16% |
| Dietary Fiber 15.9g | 53% |
| Sugars 35.61g | 24% |
| Protein 10.91g | 17% |
