Pickled Sweet Bell Peppers Recipes

PICKLED BELL PEPPERS

Steps:

• In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.

PICKLED SWEET PEPPERS

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.

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

SWEET AND SOUR PICKLED BELL PEPPERS BY THE JAR

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.

PICKLED BELL PEPPERS

Steps:

• Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in refrigerator.
• Drain peppers, and discard salt water. Rinse again and drain thoroughly.
• Combine remaining ingredients; simmer 15 minutes. Remove garlic.
• Pack peppers into sterilized hot jars, leaving ½-inch headspace.
• Bring liquid to a boil. Fill jars to ½ inch from top with boiling liquid.
• Remove air bubbles.
• Wipe jar rims.
• Adjust lids.
• Process 10 minutes in a boiling water bath canner.