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Pickled Sweet Peppers

I 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
    5 pints

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 5 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.
Nutrition Facts
1 ounce: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 15mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 Free food.

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Reviews

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Average Rating:
  • Erin
    Jan 21, 2021

    This recipe is not safe to can with the oil. Omit the oil if canning. Even pressure canning will not make this recipe safe. Oil can’t be penetrated by heat and can encapsulate botulism spores.

  • Gailc69
    Aug 28, 2020

    How long should I keep them sealed before opening to use them? I just canned them today..

  • Janine
    Aug 20, 2019

    do you need to add pickle crisp to this recipe or will they stay crisp?

  • Shannon
    Apr 23, 2018

    I haven't tried it yet. I just wanted to say to the person who asked what you do with the oil you divide it among the jars just like it says in the recipe

  • Beckiboo
    Dec 16, 2014

    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!

  • TasteOfHome_Food_Editor
    Oct 8, 2014

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

  • broberts
    Aug 29, 2014

    What are you supposed to do with the canola oil?

  • justmbeth
    Nov 25, 2012

    No comment left