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Ingredients
Directions
- Wash peppers thoroughly. Remove core, seeds, and stems of large peppers. Cut as desired, or possibly leave whole after coring. The small, warm peppers may be left whole with stems intact. Make two small slits in whole peppers.
- Mix vinegar and water; heat to 150-160F./66-71C. about to the simmering point. Since it is rather volatile, vinegar shouldn't boil a long time. Pack peppers rather tightly into jars. Pour warm vinegar and water over the peppers to 1/2 inch of jar rim. If oil is desired, add in vinegar to only 3/4 inch of jar top. Add in extra virgin olive oil to come 1/2 inch from top. The peppers will be coated with oil when they pass through the oil layer as you use them. Add in salt to taste, seal, and process 15 min in simmering (180-185F./82-85C.) Warm Water Bath.
- 1 GREENE, Janet et al.
- The Stephen Greene Press
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 8 servings | |
| Calories 547 | |
| Calories from Fat 56 | 10% |
| Total Fat 6.68g | 8% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1264mg | 53% |
| Potassium 2666mg | 76% |
| Total Carbs 133.85g | 36% |
| Dietary Fiber 54.3g | 181% |
| Sugars 1.79g | 1% |
| Protein 22.43g | 36% |
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