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Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine fennel and sweet peppers; set aside.

  • 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.

  • 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.

  • 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

89 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 100 mg sodium. 172 mg potassium; 20 g carbohydrates; 1 g fiber; 18 g sugar; 1 g protein; 0 g trans fatty acid; 631 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 17 mcg folate; 0 mcg vitamin b12; 17 mg calcium; 0 mg iron;


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