russ's pickled peppers
(2 ratings)
Peter Piper's pickled peppers never tasted so good.
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(2 ratings)
yield
6 -8
prep time
30 Min
cook time
20 Min
method
Canning/Preserving
Ingredients For russ's pickled peppers
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3 lbs. green and red bell peppers
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boiling water
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2 1/2 C. white vinegar
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2 1/2 C. water
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1 1/4 C. sugar
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1 clove garlic (in each pint)
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1 tsp. salad oil (in each pint)
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1/2 tsp. canning salt (in each pint)
How To Make russ's pickled peppers
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1Remove 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.
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