These pickled peppers are a favorite in our home! They are excellent on fresh, summer style, subway sandwiches. They are also delicious when served on a relish platter with sliced cheeses and olives. You could use any colored peppers. In fact, a variety is desired for the pretty effect in the jars. For some reason, our bell peppers wouldn't make it to the red stage so we had to harvest them all green.
Sterilize 7 pint jars, caps and screw bands. You will find step by step directions for canning procedures here.
Prepare as follows: Wash, clean out cavity and slice approximately 25 bell peppers into strips.
Note: A 5 gallon bucket filled to the top will yield enough peppers to make approximately two batches of this recipe (14 pint jars).
Place peppers in large bowl or pot and cover with boiling water. Let sit for five minutes, drain & repeat hot water treatment again.
Meanwhile, start the brine…
Bring the following to a boil in a non-reactive pot (this is actually enough brine for two batches):
- 7 cups of water
- 4 ½ cups of sugar
- 7 ¼ cups of white vinegar (at least 5% acidity level)
Next, add 1 tsp. oil and 1 tsp. fine sea salt into each of your 7 sterilized, pint jars.
Once peppers are cool enough to handle, pack into sterilized pint jars.
Ladle hot and boiled brine into jars leaving ¼ inch headspace. Remove any air bubbles that may be lodged in the sides of the jar and wipe the rims clean with a damp cloth.
Place hot lids (they should have been simmering in water the whole time) and screw bands on each jar carefully.
Place pint jars into boiling water bath. Once the water reaches a rolling boil, place lid on canner and begin the processing time for 15 minutes.
Remove from canner and cool for 24 hours. Any jars that didn't seal should be placed in the refrigerator and used within a few weeks.
Simply press download from the menu below to print the recipe. Our canning labels are found here.
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