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Ingredients
- 2 lbs. cherry peppers, washed well and dried
- 6 garlic cloves, halved
- 3 dried bay leaves
- 3/4 t. whole black peppercorns
- 4 c. white vinegar (at least 5 percent acidity)
- 1 1/3 c. water
- 1/4 c. sugar
- 1 1/2 t. coarse sea salt
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1352g | |
| Calories 422 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3552mg | 148% |
| Potassium 785mg | 22% |
| Total Carbs 65.12g | 17% |
| Dietary Fiber 0.7g | 2% |
| Sugars 53.96g | 36% |
| Protein 1.17g | 2% |
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