| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | c | White vinigar |
| 2 | c | Water |
| 1/2 | c | Salt |
| 30 | Hot banana peppers | |
| 3 | Chile peppers | |
| 3 | Habenero peppers | |
| 20 | Small, green tomatoes |
INSTRUCTIONS
Posted by Gordie Terpenkas: mix vinigar,water and salt, set aside. carve a slit in each pepper near the stem abour half of the circomphrance of the pepper and cut tomatoes in half. place in large canning jar and pour in vinigar mixture. allow to sit for 3-6 weeks before eating Comments Comes from the Meditrainian passed down thrugh my family. try variations in the peppers. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 59249mg
Potassium: 747.1mg
Carbohydrates: 27.4g
Fiber: 5.8g
Sugar: 0g
Protein: 4.7g