Side Pannel
Pickled Bell Peppers
Pickled Bell Peppers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Canning
Ingredients List
- 7 lb Firm bell peppers
- 3 1/2 c Sugar
- 3 c Vinegar (5 percent)
- 3 c Water
- 9 Garlic cloves
- 4 1/2 ts Canning or pickling salt
Directions
Yield: About 9 pints
Procedure: Wash peppers, cut into quarters, remove cores and seeds, and cut
away any blemishes. Slice peppers in strips. Boil sugar, vinegar, and water
for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic
and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for
pint jars. Add pepper strips and cover with hot vinegar mixture, leaving
1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Bell Peppers in a
boiling-water canner.
Procedure: Wash peppers, cut into quarters, remove cores and seeds, and cut
away any blemishes. Slice peppers in strips. Boil sugar, vinegar, and water
for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic
and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for
pint jars. Add pepper strips and cover with hot vinegar mixture, leaving
1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Bell Peppers in a
boiling-water canner.
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