Pickled Hot Peppers With Oil Recipe
Servings: 12
Ingredients
- 4 quart. peppers
- 1 c. sugar
- 2 tbsp. prepared horseradish
- 2 cloves garlic
- 10 c. white vinegar
- 2 c. water
- 1 c. oil
Directions
- Wash peppers. Combine all ingredients and simmer 15 min. Pack peppers into warm jars leaving 1/4 inch head space. Pour boiling liquid over peppers. Adjust caps. Process pints 10 min in boiling water bath (qts need 15 min). Makes about 8 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 12 servings | |
| Calories 617 | |
| Calories from Fat 198 | 32% |
| Total Fat 22.64g | 28% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 1873mg | 54% |
| Total Carbs 107.44g | 29% |
| Dietary Fiber 36.3g | 121% |
| Sugars 18.53g | 12% |
| Protein 15.01g | 24% |
