Pickled Sweet Peppers Recipe

Pickled Sweet Peppers Recipe photo by Taste of Home

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I'm nearing the age of 80 and still love to can my homegrown produce. I call this recipe "Summer in a Jar." The peppers have a nice combination of tart and spicy flavors.—Edna Clemens, West Branch, Michigan

This recipe is:

Diabetic Friendly

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Pickled Sweet Peppers Recipe

Prep: 30 min. Process: 15 min.

Yield: 53 Servings

30 20 50

Ingredients

4 to 6 large sweet red peppers, cut into strips
12 banana peppers, halved and seeded
1 medium onion, thinly sliced
8 garlic cloves, peeled
4 teaspoons canola oil
2-1/2 cups water
2-1/2 cups white vinegar
1-1/4 cups sugar
2 teaspoons canning salt

Directions

Pack red and banana peppers into four hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars.
In a large saucepan, bring the water, vinegar, sugar and salt to a boil.
Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 4 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts 1 ounce equals 13 calories, trace fat (trace saturated fat), 0 cholesterol, 15 mg sodium, 3 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food.

Originally published as Pickled Peppers in Taste of Home Christmas Annual Annual 2009, p110