Pickled Peppers Recipe

How to make it

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• Stir together the vinegar, sugar and water, cloves and cinnamon sticks in a small pot and bring to a boil, letting simmer for a few minutes to let spice flavors cook through somewhat. Remove spices with a slotted spoonand discard. Syrup should be boiling when you add it to the jars.
• Meanwhile bring water to boil that will contain your pepper strips, and blanch the pepper strips for 4-5 minutes. Drain and set aside.
• Prepare canning jars and lids by washing in soapy water and rinsing well, then set aside.
• You will need to bring water to simmering in a pot with a lid or a canner that will be of appropriate size to contain all your jars in one row. I used the same pot in this recipe that I blanched the pepper in.
• Pack the blanched and drained pepper strips into the canning jars, and fill each jar to within 1/2-1/4 inch of the top..
• Slide a small spatula down the inside of the jar (this helps to release air bubbles.)
• Wipe top rim of jar with a damp paper towel or cloth to remove any syrup that may have dripped there.
• Put lid on jar and screw the lid down moderately well.
• Place jar in the simmering water.
• Repeat for each jar.
• When all jars are in the water, fill water to cover jars by about 1/2 inch, bring to a boil, cover and bring to a gentle boil, processing for 10 minutes.
• Remove pot from heat, remove jars from water with tongs or a jar grabber and leave to cool. Lids will begin sealing as soon as they are removed but let sit for 8 hours or more if you don't want to use them right away.
• If for any reason some of the jars do not seal, keep them refrigerated until use.
• Must have: jars and lids and an appropriate covered pot to process peppers in, tongs, slotted spoon, non metal spatula.
• Nice to have: A canning funnel a water bath canner and and a jar grabber.

Pepper strips   Close

Packing jars   Close