Pickled Peppers Recipe

5 1 1
Pickled Peppers Recipe
Pickled Peppers Recipe photo by Taste of Home
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Pickled Peppers Recipe

Read Reviews
5 1 1
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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
Recommended: 22 Pickled Recipes
MAKES:
64 servings
TOTAL TIME:
Prep: 35 min. Process: 10 min.
MAKES:
64 servings
TOTAL TIME:
Prep: 35 min. Process: 10 min.

Ingredients

  • 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

Directions

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.
Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. 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.
Originally published as Pickled Peppers in Country Woman July/August 1996, p41

Nutritional Facts

1/4 cup: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 2656mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.

  • 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
  1. 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.
  2. 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.
Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. 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.
Originally published as Pickled Peppers in Country Woman July/August 1996, p41

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hrperson User ID: 1488092 200921
Reviewed Jul. 15, 2013

"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."

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