Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.—Ball brand and Kerr brand home canning products
- 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.
Originally published as Pickled Peppers in Country Woman July/August 1996, p41
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