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.
This post may be shared with some or all of the following link-ups: Modest Mom Monday's, Make it Yourself Mondays, Homestead Barn Hop, Natural Living Tuesday's, Teach Me Tuesday, Domestically Divine Tuesday, Raising Homemakers, Wise Woman Link Up, Wildcrafting Wednesday, Whatever You Want Wednesday, Frugal Days, Sustainable Ways, Simple Living Wednesdays, Homemaking Thursdays, From the Farm Blog Hop, Farmgirl Friday and Deep Roots at Home. Thank you lovely ladies for hosting these. Graphics for this project are courtesy of *The Graphics Fairy*.
My husband loves peppers. Will have to save recipe and give them a try.ReplyDelete
Thanks for sharing :)
You are most welcome :)Delete
I have never canned peppers this way, but now I want to after reading this :) Thanks for sharing, dear friend!ReplyDelete
Love and hugs!
I hope they turn out, they are a family favorite with us ;)Delete
My kids love pickled peppers, but we've always bought them. Are there other kinds of peppers this will work for, banana, chiles etc.?ReplyDelete
It may but I am not sure how the sweeter flavor will taste with the hotter peppers… Let me know if you try though :)Delete
Do you need to only use bell peppers? I have a wide variety of sweet and hot peppers I would like to try this out on.ReplyDelete
I am not sure how this would taste with hot peppers because of the sweet/sour brine... I do can jalapenos rings for my hubby but the brine is a salt/vinegar solution. Sorry I couldn't be of more help Dori ~ JESDelete
I started doing more canning last year. This sounds delicious, so I'll need to add it to the repertoire.ReplyDelete
I hope it becomes a family favorite like it is for us :) Thanks for sharing here today Amy!Delete
WOW....that looks so good and fairly easy to do. We weren't able to have a garden this year since I have had a couple health issues but we have enjoyed the farmer's market! I have linked you on my blog and wanted to invite you to visit there, if you get a chance. I will pass along the link....http://thehomespunwife.comReplyDelete
Thank you for visiting here today and sharing :)Delete
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