SWEET AND SOUR PICKLED BELL PEPPERS BY THE JAR
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
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
SWEET AND SOUR HOT PEPPERS
If you have hot and sweet peppers in the garden this is a great recipe for canning them. A patient of my husband used to bring them to him whenever she had an appointment. We loved them!!
Provided by Chef53Kathy
Categories Peppers
Time 1h20m
Yield 9 pints
Number Of Ingredients 8
Steps:
- Place sliced and seeded peppers in a large turkey roaster. Mix other ingredients until dissolved. Pour over the peppers and bring to a rolling boil over high heat. remove from heat and bottle immediately in hot, sterilized jars and lids. Seal.
Nutrition Facts : Calories 481.7, Fat 13.6, SaturatedFat 1, Sodium 1411.7, Carbohydrate 91.5, Fiber 0.8, Sugar 87.3, Protein 2.7
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
Provided by Taste of Home
Time 50m
Yield 5 pints.
Number Of Ingredients 9
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 PEPPERS
This is a really quick side dish, and it's really tasty. Sometimes I eat it as a main dish over rice.
Provided by Aunt Cookie
Categories Peppers
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine lemon juice, tamari, honey, and hot sauce, and whisk until smooth.
- Heat wok or other large saute pan on high.
- Add the oil, garlic, ginger, chili, and scallion whites, and fry for 15 seconds.
- Add peppers and fry for a minute.
- Stir in 1/2 of the scallion greens and sesame seeds, and the sauce.
- Bring to a boil.
- Combine cornstarch and cold water. Stir into the vegetables and cook for another 30 seconds.
- Serve topped with remaining seeds and scallion.
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