Extension > Food > Food Safety > Preserving and preparing > Vegetables and herbs > Pickled bell peppers
Pickled bell peppers
Recommended Processes
Boiling water bath
Half pints or pints, 10 minutes
Ingredients
- 7 lbs. firm bell peppers
- 3½ cups sugar
- 3 cups vinegar (5%)
- 3 cups water
- 9 cloves garlic
- 4½ tsp. 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 vinegar, water, and sugar for 1 minute. Add peppers and bring to a boil. Place ½ clove of garlic and ¼ teaspoon salt in each sterile half-pint jar; double the amounts for pint jars. Add hot pepper strips and cover with hot vinegar mixture, leaving a ½-inch headspace. Adjust lids and process.
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