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Pickled Sweet Peppers

 Pickled Sweet Peppers
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
54 ServingsPrep: 30 min. Process: 15 min.


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 ounce equals 13 calories,

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Pickled Sweet Peppers (continued)

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