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    You are in: Home / Recipes / Sweet and Sour Pickled Bell Peppers by the Jar Recipe
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    Sweet and Sour Pickled Bell Peppers by the Jar

    Sweet and Sour Pickled Bell Peppers by the Jar. Photo by threeovens

    1/2 Photos of Sweet and Sour Pickled Bell Peppers by the Jar

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    threeovens's Note:

    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!"

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    Ingredients:

    Serves: 12

    Yield:

    pint

    Units: US | Metric

    Directions:

    1. 1
      Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions.
    2. 2
      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.
    3. 3
      Reduce heat to low and simmer, covered, for 15 to 20 minutes.
    4. 4
      Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool.
    5. 5
      Cover and store in the refrigerator up to 6 months.

    Ratings & Reviews:

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    Nutritional Facts for Sweet and Sour Pickled Bell Peppers by the Jar

    Serving Size: 1 (95 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 78.6
     
    Calories from Fat 1
    37%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 99.8 mg
    4%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 0.6 g
    2%
    Sugars 17.5 g
    70%
    Protein 0.3 g
    0%

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