Sweet And Sour Pickled Bell Peppers By The Jar Recipes

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PICKLED SWEET PEPPERS



Pickled Sweet Peppers image

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

Provided by Taste of Home

Time 50m

Yield 5 pints.

Number Of Ingredients 9

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

Steps:

  • 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 : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

SWEET AND SOUR PICKLED BELL PEPPERS BY THE JAR



Sweet and Sour Pickled Bell Peppers by the Jar image

I don't always have enough peppers or even want to can them, so I've cut this recipe down so it can fit into one jar and be stored in the refrigerator. What could be easier! The original recipe is from "Better Homes and Gardens, Can It!"

Provided by threeovens

Categories     Peppers

Time 40m

Yield 1 pint, 12 serving(s)

Number Of Ingredients 12

3/4 lb bell pepper (it looks better if you use a mix of red, green, yellow and orange)
1/2 onion, halved and thinly sliced
1 cup sugar
1 cup water
3/4 cup distilled white vinegar
1/2 cup cider vinegar
1 teaspoon celery seed
1 teaspoon black peppercorns
1/4 teaspoon yellow mustard seeds
1 garlic clove, smashed
1 bay leaf
1/2 teaspoon salt

Steps:

  • Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions.
  • In a large saucepan, combine sugar, water, vinegars, celery seeds, peppercorns, mustard seeds, garlic, bay leaf, and salt; bring to a boil, stirring to dissolve the sugar.
  • Reduce heat to low and simmer, covered, for 15 to 20 minutes.
  • Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool.
  • Cover and store in the refrigerator up to 6 months.

Nutrition Facts : Calories 78.6, Fat 0.1, Sodium 99.8, Carbohydrate 18.8, Fiber 0.7, Sugar 17.6, Protein 0.4

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