Pickled Peppers

Name: Pickled Peppers
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: about 4 quarts.
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

TOTAL TIME: Prep: 35 min. Process: 10 min. YIELD: about 4 quarts.

This pickled peppers recipe from Ball brand home canning products is so easy, and you'll never have to buy store-bought peppers ever again. They are so delicious.—Taste of Home Test Kitchen, Milwaukee, Wisconsin

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

1. Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; cover and refrigerate overnight. Drain; rinse and drain thoroughly.
2. Pack peppers into hot 1-quart jars to within 1/2 in. of the top. In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 10 minutes. Remove jars and cool.

Nutrition Facts

1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 390mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

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