** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. NOTE: The pickled sweet cherry peppers should be coarsely chopped.
2. Remove the tips from the pickles. Cut the pickles into medium sticks, drain.
3. Mix the pickles and the remaining ingredients in a glass bowl and cover.
4. Refrigerate for at least 12 hours. Stir the pickle mixture until all the sugar is dissolved.
5. Pack the pickles in small jars and add the syrup to cover them.
6. Cover and refrigerate for at least 24 hours before using but no longer than 2 weeks.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Cherry, Natural Sweeteners, Mustard, Celery, Onion allergies.
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