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    You are in: Home / Recipes / Hot Pickled Sweet Peppers Recipe
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    Hot Pickled Sweet Peppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    45 mins

    1 hrs

    Iron Bloomers's Note:

    From BH&G Canning. OH, WOW!

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Cut sweet peppers into quarters; remove stem, seeds and membranes.
    2. 2
      Place cut side down on a foil lined large baking sheet.
    3. 3
      Bake at 450° for 20 minutes, or till skins become bubbly and dark.
    4. 4
      Place peppers in clean brown paper bag, roll down top tight and let set 10 minutes.
    5. 5
      When cool enough to handle, peel skin from peppers gently; set aside.
    6. 6
      Remove stems and& seeds from hot peppers; slice into rings.
    7. 7
      In a saucepan combine vinegar, water, sugar, salt and garlic.
    8. 8
      Heat to boiling; reduce heat and simmer uncovered 10 minutes.
    9. 9
      Remove garlic.
    10. 10
      Place sweet and hot peppers in hot, sterile jars leaving 1/2-inch head space.
    11. 11
      Pour hot liquid over peppers, leaving 1/2-inch head space; remove air bubbles.
    12. 12
      Wipe jar rims, adjust lids and process in boiling water bath 15 minutes for pints.

    Ratings & Reviews:

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    Nutritional Facts for Hot Pickled Sweet Peppers

    Serving Size: 1 (4760 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 256.1
     
    Calories from Fat 7
    84%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1582.7 mg
    65%
    Total Carbohydrate 51.6 g
    17%
    Dietary Fiber 7.5 g
    30%
    Sugars 37.2 g
    148%
    Protein 5.2 g
    10%

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