Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
164
Calories
3g
Protein
1g
Fat
36g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Green bell peppers
- Hot peppers
- Vinegar, sugar, salt
- Red bell peppers
- Yellow skin onions
Directions
1
1.Discard seeds and membranes of peppers. Chop peppers and onions uniformly. Be sure to handle hot peppers carefully. Use 10 times as many cups of green and red sweet peppers as you do hot peppers.
2
2.Cover chopped vegetables with boiling water. Let stand for 5 minutes. Drain.
3
3.In large stainless steel pot, add vinegar and sugar -- one cup at a time each until vegetables are covered. Add one tablespoon salt for each 6 quarts vegetables. Bring to boil. Let boil 5 minutes.
4
4.Put in sterilized jars.
Recipe sourced from
fandom