| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Onions, Peppers, Preserves, Relish | 1 | Servings | ||
INGREDIENTS
| 2 | qt | Sweet green peppers, about |
| 10 chopped | ||
| 2 | qt | Sweet red peppers, about |
| 10 chopped | ||
| 1 1/2 | c | Onion, about 1 1/2 medium |
| chopped | ||
| 4 | t | Mixed pickling spices |
| 2 | Hot chili peppers | |
| 1 1/2 | c | Sugar |
| 4 | t | Salt |
| 3 1/2 | c | Vinegar |
INSTRUCTIONS
Cover chopped vegetables with boiling water; let stand 5 minutes. Drain. Cover again with boiling water and let stand 10 minutes. Drain. Tie pickling spices and hot pepper in a cheese cloth bag (NOTE: I'd be inclined to use more, and add them chopped, with seeds, to the other vegetables.) Add spice bag, sugar, and salt to vinegar; simmer 15 minutes. Add drained vegetables and simmer 10 minutes. Remove spice bag. Bring to a boil. Pack hot into hot jars, leaving 1/4 - inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints Per serving: 1305 Calories; 0g Fat (0% calories from fat); 1g Protein; 355g Carbohydrate; 0mg Cholesterol; 8543mg Sodium Recipe by: Ball Blue Book Posted to CHILE-HEADS DIGEST V3 #254 by shade <liveoak@polaris.net> on Mar 03, 1997.
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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”
Nutrition (calculated from recipe ingredients)
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Calories: 2216
Calories From Fat: 85
Total Fat: 10.3g
Cholesterol: 0mg
Sodium: 14686.9mg
Potassium: 6241.8mg
Carbohydrates: 499.6g
Fiber: 55.9g
Sugar: 406.8g
Protein: 39g