Russ's Pickled Peppers

Russ Myers

By
@Beegee1947

Peter Piper's pickled peppers never tasted so good.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

20 Min

Method:

Canning/Preserving

Ingredients

3 lbs. green and red bell peppers
boiling water
2 1/2 C. white vinegar
2 1/2 C. water
1 1/4 C. sugar
1 clove garlic (in each pint)
1 tsp. salad oil (in each pint)
1/2 tsp. canning salt (in each pint)

Directions Step-By-Step

1
Remove seed pods and white seams from peppers. Cut lengthwise in 3/4-inch strips. Place in a bowl and cover with boiling water. Let stand 5 minutes. Drain. Combine vinegar, water, and sugar in saucepan and simmer for 5 minutes. Pack peppers in hot sterilized pint jars. To each jar, add 1 clove garlic, 1 teaspoon salad oil, and 1/2 teaspoon salt. Pour hot liquid over peppers to within 1/2 inch of top of jar. Make sure vinegar solution covers peppers. Cap each jar at once. Ready to eat in one week.

About this Recipe

Course/Dish: Vegetables, Other Snacks
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom