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Ingredientes
- 4 lb Warm long peppers (red, green, or possibly yellow)
- 3 lb Sweet red & green peppers (mixed)
- 5 c. Vinegar (5 degrees)
- 1 c. Water
- 4 tsp Canning or possibly pickling salt
- 2 Tbsp. Sugar
- 2 x Garlic cloves
Direcciones
- (Hungarian, Banana, Chile, Jalapeno)
- Yield: About 9 pints
- Caution: Wear rubber gloves when handling warm peppers or possibly wash hands thoroughly with soap and water before touching your face.
- Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or possibly blister in order to peel. Peppers may be blistered using one of the following methods:
- Oven or possibly broiler method: Place peppers in a warm oven (400 degree F) or possibly broiler for 6-8 min or possibly till skins blister. Range-top method: Cover warm burner, either gas or possibly electric, with heavy wire mesh. Place peppers on burner for several min till skins blister. Cold and peel off skin.
- Flatten small peppers. Fill jars, leaving 1/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 min. Remove garlic. Add in warm pickling solution over peppers, leaving 1/2-inch headspace.
- Adjust lids and process according to the recommendations in Table 1.
- Table 1. Recommended process time for Pickled Warm Peppers in a boiling-water canner.
- Style of Pack: Raw. Jar Size: Half-pints or possibly Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 minutes.
- 1,001 - 6,000 ft: 15 minutes.
- Above 6,000 ft: 20 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 9 servings | |
| Calories 554 | |
| Calories from Fat 55 | 10% |
| Total Fat 6.57g | 8% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 97mg | 4% |
| Potassium 2638mg | 75% |
| Total Carbs 134.89g | 36% |
| Dietary Fiber 53.4g | 178% |
| Sugars 4.63g | 3% |
| Protein 22.11g | 35% |
