Pickled Bell Peppers

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READY IN: 18hrs 25mins
YIELD: 8 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in refrigerator.
  • Drain peppers, and discard salt water. Rinse again and drain thoroughly.
  • Combine remaining ingredients; simmer 15 minutes. Remove garlic.
  • Pack peppers into sterilized hot jars, leaving ½-inch headspace.
  • Bring liquid to a boil. Fill jars to ½ inch from top with boiling liquid.
  • Remove air bubbles.
  • Wipe jar rims.
  • Adjust lids.
  • Process 10 minutes in a boiling water bath canner.
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