Swiss Pickle
Yield
6 servingsPrep
10 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
sweet bell peppers
|
*
|
| 2 | ounces |
fruit pectin, liquid
|
* |
| 6 ½ | cups |
sugar
|
|
| 1 ½ | cups |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
sweet bell peppers
|
*
|
| 57.8 | ml/g |
fruit pectin, liquid
|
* |
| 1.5 | l |
sugar
|
|
| 355 | ml |
vinegar
|
|
Directions
Discard seeds.
Put peppers through food chopper twice, using the finest knife.
Measure peppers.
Use enough juice from peppers to make cups level.
Add sugar and vinegar.
Mix thoroughly. Heat rapidly to a full rolling boil. Stir constantly before and while boiling.
Boil hard 2 minutes.
Remove from fire and stir in fruit pectin.
Stir and skim alternately for just 8 minutes to cool slightly to prevent floating.
