Pickled Sweet Peppers Recipe

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

Read Reviews
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I'm in my eighties 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
Featured In: 22 Pickled Recipes
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. Process: 15 min.
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. Process: 15 min.

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

1 ounce: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 15mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein.

  • 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
  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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Reviews forPickled Sweet Peppers

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MY REVIEW
Beckiboo User ID: 5323712 215067
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!"

MY REVIEW
TasteOfHome_Food_Editor User ID: 7103587 115297
Reviewed Oct. 8, 2014

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

MY REVIEW
broberts User ID: 1027553 115295
Reviewed Aug. 29, 2014

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

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