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|Red peppers||2 Pound, pith and seeds removed and halved (1 Kilogram)|
|Vinegar||1 Pint (600 Milliliter)|
|Cooking oil||1 Pint (600 Milliliter)|
Serving size: Complete recipe
Calories 4611 Calories from Fat 4268
% Daily Value*
Total Fat 483 g742.7%
Saturated Fat 68.4 g342.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 45.9 mg1.9%
Total Carbohydrates 57 g19.1%
Dietary Fiber 19.1 g76.2%
Sugars 38.3 g
Protein 9 g18%
Vitamin A 568.1% Vitamin C 1930.9%
Calcium 9.2% Iron 22.5%
*Based on a 2000 Calorie diet
Set aside for 2 minutes, then drain.
Pour over iced water to cover, then drain again.
Pack the peppers into hot, sterilized jars.
Put the vinegar into a saucepan and bring to the boil.
Boil for 2 minutes, then pour in the oil and bring to the boil again.
Pour over the peppers, making sure they are completely covered with liquid, and seal.