Pickled PeppersFrom lindal34 8 years ago
- 10 cups green (or green and red) bell peppers washed , seeded, deveined and cut into rather thin 2-3" strips. shopping list
- 2 cups vinegar (white works well for color, cider vinegar for cider taste. shopping list
- 2 cups granulated sugar shopping list
- 3 cups water shopping list
- 20 whole cloves shopping list
- 8 cinnamon sticks (cinnamon bark) shopping list
- 9 half pint jars or equivalent in other sizes, with rings and lids. shopping list
How to make it
- 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.
The Cooklindal34 Vero Beach, FL
The Rating5 people
What a great way to save my fresh peppers. This really sounds good.Thanksfishtrippin in Estelline loved it
Sounds great! Will have to try this.gapeach55 in Covington loved it
These were great. Now do you have a recipe for the non sweet canned peppers? Pimentos, I use a lot of them.linebb956 in La Feria loved it