| 1 lb pearl onions, peeled |
2 oz |
$0.79 per pound
|
$0.10 |
| 1 lb cauliflower flowerets |
2 oz |
$1.49 per pound
|
$0.19 |
| 1 lb carrots, sliced (baby carrots are fine) |
2 oz |
$1.49 per pound
|
$0.19 |
| 1 lb green bell peppers, sliced |
2 oz |
$2.19 per pound
|
$0.27 |
| 1 lb red bell peppers, sliced (or possibly 1/2 lb. each of red, green, yellow and orange for added color) |
2 oz |
$3.29 per pound
|
$0.41 |
| 8 x cloves garlic |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 8 x Jalapeno peppers |
1 jalapeno peppers |
$1.99 per pound
|
$0.06 |
| 5 c. of vinegar (labeled 5% acidity) |
1/2 cup |
n/a
|
|
| 1 3/4 c. sugar |
3 tablespoons |
$1.44 per pound
|
$0.14 |
| 1 1/2 c. water |
3 tablespoons |
n/a
|
|
| 1/4 c. pickling salt |
1 1/2 teaspoons |
$2.91 per 16 ounces
|
$0.06 |
| 1/4 c. mustard seed |
1 1/2 teaspoons |
$4.55 per 1 3/8 ounces
|
$0.64 |
| Total per Serving |
$2.08 |
| Total Recipe |
$16.67 |
Suggestions?