Pickled Sweet Peppers
This recipe is for canning sweet peppers, also known as bell peppers. Pickled sweet peppers will be a welcome splash of summer in the cold months.
Equipment
- water bath canning supplies
Ingredients
- 1/2 bushel fresh bell peppers or other pepper of choice
- 2 quarts white distilled vinegar
- 1 tbsp kosher salt or canning salt
- 1/2 cup sugar or other sweetener of choice
Instructions
- Prepare water bath canning supplies.
- Wash, core, and seed peppers.
- Slice them lengthwise with 1/2 inch to an inch thickness.
- Put all the sliced peppers in a stockpot with water, and bring to a boil.
- Cook them until tender, 15-20 minutes.
- Strain the water off.
- Prepare the vinegar solution by mixing the vinegar with the sugar and salt.
- Add the peppers to the prepared vinegar mixture.
- Bring to a boil, and begin packing your jars.
- Process in the water bath for 30 minutes.
- Remove from canner and listen for the seal!
- Enjoy all winter long!