• Prep Time:
  • Cooking Time:
  • Serves: 9 Pints

Pickled Bell Peppers

  • Recipe Submitted by on

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


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.

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