Pickled Sweet Peppers Recipe
Pickled Sweet Peppers Recipe photo by Taste of Home

Pickled Sweet Peppers Recipe

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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
TOTAL TIME: Prep: 30 min. Process: 15 min.
MAKES:54 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Process: 15 min.
MAKES: 54 servings


  • 5 large sweet red peppers
  • 8 banana peppers (about 1 pound)
  • 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

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.


  1. Cut red and banana peppers into strips, discarding seeds. Pack peppers into five hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars.
  2. In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 5 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.
Originally published as Pickled Peppers in Taste of Home Christmas Annual Annual 2009, p110

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Reviewed Dec. 16, 2014 Edited Jan. 14, 2015

"This recipe is very special to me- We used this recipe the first time my husband and I ever canned anything- EASY and nothing compares or come close to how good these taste! Everyone thought we were canning pros! PERFECTION! We sat by the pool and ate these right out of the jar!"

Reviewed Oct. 8, 2014

"Hi Broberts, the oil gets distributed among the jars. It's listed in the last sentence of the first step."

Reviewed Aug. 29, 2014

"What are you supposed to do with the canola oil?"

Reviewed Jul. 23, 2014

"I have a problem with the yield in some of your recipes. 54 servings means nothing to me, but 5 pints do. Could you make the yield more understandable? Thank you. Until then I can only give a 1 star rating"

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