Pickled Sweet Peppers Recipe
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 54
- 2-1/2 cups water
- 1 medium onion thinly sliced
- 1-1/4 cups sugar
- 4 teaspoons canola oil
- 8 garlic cloves peeled
- 2-1/2 cups white vinegar
- 5 large sweet red peppers
- 8 banana peppers (about 1 pound)
- 2 teaspoons canning salt
- Carbohydrate 0.337192592592593 g
- Cholesterol 0 mg
- Fat 0.34993827090361 g
- Fiber 0.0439629635104427 g
- Protein 0.0506740740740741 g
- Saturated Fat 0.0267103703187176 g
- Serving Size 1 1 serving (3g)
- Sodium 63.9278706697393 mg
- Sugar 0.29322962908215 g
- Trans Fat 0.00544839505319327 g
- Calories 5 calories
Directions Cut red and banana peppers into strips, discarding seeds. Pack peppers into five hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars. In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 5 pints. Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes. Originally published as Pickled Peppers in Taste of Home Christmas Annual Annual 2009, p110 Print Add to Recipe Box Email a Friend
