Receta Pickled Sweet Peppers
Raciónes: 8
Ingredientes
- 4 quart Sweet Peppers -- Red, green or possibly yellow
- 1Â 1/2 c. Pickling Salt
- 2 x Cloves Garlic
- 2 Tbsp. Prepared Horseradish
- 10 c. Cider Vinegar
- 2 c. Water
- 1/4 c. Sugar
Direcciones
- Cut two small slits in each pepper. Wear rubber gloves for warm peppers to preven buring hands. Dissolve salt in 4 qts water. Pour over peppers and let stand 12 to 18 hrs in a cold place. Drain; rinse and drain thoroughly. Combine remaining ingredients; simmer 15 min. Remove garlic. Pack peppers into warm Ball jars, leaving 1/4 inch headspace. Pour boiling warm pickling liquid over peppers, leaving 1/4 inch headspace.
- Adjust caps. Process half-pints and pints 10 min in boiling-water bath.
- Yields: about 8 pints.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 667g | |
Recipe makes 8 servings | |
Calories 139 | |
Calories from Fat 4 | 3% |
Total Fat 0.44g | 1% |
Saturated Fat 0.15g | 1% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 21257mg | 886% |
Potassium 662mg | 19% |
Total Carbs 21.0g | 6% |
Dietary Fiber 4.3g | 14% |
Sugars 13.61g | 9% |
Protein 2.19g | 4% |