Ingredients
16
16 servings
- •0.5 pound garlic, peeled
- •1 large red bell pepper, chopped
- •2 cups distilled white vinegar
- •0.66000002622604 cup white sugar
- •0.5 teaspoon ground dry mustard
- •0.5 teaspoon celery seed
Instructions
- Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
- In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
- Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
Nutritional Facts
Per 16 servings
- Calories: 58
- Carbohydrate: 14g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 9g
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