Pickled Peppers

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READY IN: 45mins
Recipe by Mushroom Mary

I use whatever peppers I have in the garden, usually banana, green, yellow, red, salsa and Hungarian. The more color the prettier.

Ingredients Nutrition

Directions

  1. Wash and core peppers. Cut in halves, strips or rings. I like the halves for easy sandwich making and the rings for pizza.
  2. In a large pot combine sugar, salt, vinegar and water.
  3. Bring to a boil.
  4. Add the peppers and return to a boil.
  5. Remove from heat.
  6. Put 1 clove of garlic into each clean, hot, sterilized pint jar.
  7. Fill with hot pepper and vinegar mixture to within 1/2 inch of top.
  8. Remove bubbles with a rubber spatula.
  9. Wipe rims clean.
  10. Screw on hot, clean lids and rims.
  11. Place jars in a boiling hot water bath for 5 minutes. Do not overcook or you will have soggy peppers.
  12. Remove from hot water bath and place on towel on counter.
  13. Allow to cool - do not retighten tops. They will pop when sealed.
  14. I use a small fan to cool quicker.

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