Pickled Sweet Peppers

40 minutes Prep: 20 minutes Cook: 20 minutes

61 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

4	quarts	sweet pepper	red, green, or yellow
1 1/2	cups	pickling salt
2	cloves	garlic
2	tablespoons	horseradish
10	cups	cider vinegar
2	cups	water
1/4	cup	sugar

Directions

Cut two small slits in each pepper.

Wear rubber gloves for hot peppers to preven buring hands.

Dissolve salt in 4 quarts water.

Pour over peppers and let stand 12 to 18 hours in a cool place.

Drain; rinse and drain thoroughly.

Combine remaining ingredients; simmer 15 minutes.

Remove garlic. Pack peppers into hot Ball jars, leaving 1/4 inch headspace.

Pour boiling hot pickling liquid over peppers, leaving 1/4 inch headspace.

Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath.

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Nutrition Facts

Serving Size 247g

Amount per Serving

Calories 61 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 20mg	1%
Total Carbohydrate 7.0g	2%
Dietary Fiber 0.0g	0%
Sugars 5.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	2%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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