- 4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
- 1-1/2 cups canning salt
- 4 quarts plus 2 cups water, divided
- 10 cups white vinegar
- 1/4 cup sugar
- 2 garlic cloves, peeled
- Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly.
- In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner. Yield: about 8 pints.
Reviews for Pickled Peppers
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I have made this recipe for the past 3 canning seasons, canning more each season. My family loves it and we never seem to have enough to last until next canning season. We eat these peppers on sandwiches, hotdogs, and hamburgs. My son also cuts them up and uses them for appetizers on a vegetable plate.