Pickled Sweet Peppers

Name: Pickled Sweet Peppers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 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

Total Time Prep: 30 min. Process: 15 min.

Yield 5 pints

Test Kitchen Approved

Pickled sweet peppers are a great way to give a quick boost of flavor and crunch to sandwiches, meat dishes, tacos and pretty much any meal you can think of.

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.

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

Recipe Creator