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Sweet Saffron-Scented Pickled Fennel and Red Peppers

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  • Makes: 48 servings
  • Serving Size: 1/4 cup
  • Makes: 8 pints
  • Prep: 30 mins
  • Cook: 10 mins
  • Process: 15 mins

Sweet Saffron-Scented Pickled Fennel and Red Peppers

Directions

  1. In a large bowl combine fennel and sweet peppers; set aside.
  2. In a 4- to 6-quart stainless-steel, enamel, or nonstick heavy pot combine sugar, the water, wine vinegar, white vinegar, salt, peppercorns, and saffron. Bring mixture to boiling, stirring to dissolve sugar; reduce heat. Simmer, covered, for 10 minutes.
  3. Pack vegetables into hot sterilized pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over vegetables, distributing peppercorns evenly among jars and maintaining the 1/2-inch headspace. Wipe jars rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 1 week before serving. Makes 8 pints.

Nutrition Facts (Sweet Saffron-Scented Pickled Fennel and Red Peppers)

  • Per serving:
  • 89 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 100 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 18 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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