Ingredients: |
Ingredients: Pickled Sweet Peppers for 2 16 oz jars
Brine
0.25 tablespoon pickling or kosher salt ( I used ¼ tsp )
1.5 cups cider vinegar
0.5 cups white vinegar
1 cups water
1.5 cups granulated sugar
I put in Jars
2-2.5 cloves garlic smashed
0.13 tablespoon turmeric powder ( I did not use )
0.25 tablespoon whole peppercorns ( 1 tsp )
0.25 teaspoon mustard seed ( 1 tsp )
0.25 teaspoon celery seed ( ½ tsp )
¼ tsp pickle crisp
1.13 to 1.25 pounds red, green, and orange bell peppers sliced ¼-inch thick
0.25 large onion halved and sliced thinly
sliced carrots , I used the Walmart sliced carrot chips
Sometimes I will put a Hot Pepper in them.
|
Directions: |
Directions:In a large pot, make the brine. Place the salt, cider and white vinegars, water, sugar, garlic, and spices in a large pan and bring to a boil over medium to high heat.
Sterilize your jars in a 16-quart canning pot. Place the sliced peppers and onions into the jars. Press down to compact and make sure you have plenty of peppers and onions in each jar, as they will rise up to the surface during the processing.
Using a wide-mouth funnel, ladle hot pickling brine over top of the peppers and onions, leaving ½-inch headspace. Remove any air bubbles. Wipe the rim with a clean, damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight.
Place the jars in a water bath and process for 15 minutes, adjusting for altitude. Remove from the water bath. Allow to cool completely on the counter for 24 hours. For best flavor, let stand for 3 to 4 weeks before enjoying. Store the jars in a cool, dry place for up to 1 year.
Once opened, store in the refrigerator. |
This recipe for Pickled Sweet Bell Peppers 2025 is from