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Sweet Pickled Banana Peppers

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.4707
Energy (kCal)627.42
Carbohydrates (g)137.5085
Total fats (g)0.8941
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sterilize 2- 1/2 pint jars. | 2. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil. | 3. Place peppers in the 1/2 pint jars. | 4. Pour on the hot pickling juice and bring liquid to within 1/2" of the top. | 5. Be sure the edge of the jar has no juice on it. | 6. Place lids and screw on bands finger-tip tight. | 7. Seal jar and leave for 2 weeks.**. | 8. **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    banana pepper 1/2 seeded sliced 16.74 3.3169999999999997 1.0292 0.27899999999999997
    white vinegar 2 cups 85.68 0.1904 0.0 0.0
    white sugar 2/3 cup 516.0 133.3067 0.0 0.0
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    celery seed 1/2 teaspoon 3.92 0.4135 0.1807 0.2527

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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