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Ingredientes
- 2 c. Water
- 1 c. White wine vinegar
- 2 Tbsp. Kosher salt
- 1 lrg Red pepper
- 1 lrg Yellow pepper
- 1 lrg Green bell pepper
- 1 x Clove garlic
- 1 x celery Leafy inner rib
- 1 sprg fresh basil or possibly oregano
Direcciones
- 1. Heat the water, vinegar, and salt to boiling in medium saucepan.
- Reduceheat and simmer covered till salt is completely dissolved, about 3 min.
- 2. Rinse peppers well. Cut in half through stems; remove stems, seeds, and white pith. Cut each half lengthwise into thirds. Lightly press garlicwith flat of knife and peel. Pack peppers, garlic, celery, and herb spriginto warm clean 1 qt canning jar.
- 3. Fill jar with warm vinegar mix. Slip thin rubber spatula down sidesof jar to release air bubbles. Add in more vinegar mix if needed.
- Sealjar with new canning lid. Store in cold dark place or possibly in refrigerator atleast 1 week before serving. Flavor improves with longer storage.
- (Note: table salt can be used, but it may make brine cloudy)
- g
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 6 servings | |
| Calories 27 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2334mg | 97% |
| Potassium 159mg | 5% |
| Total Carbs 4.26g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.48g | 1% |
| Protein 0.72g | 1% |
