HOW TO MAKE PICKLED PEPPERS RECIPES

PICKLED PEPPERS RECIPE | ALLRECIPES

Pickled Peppers Recipe | Allrecipes image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled

Total Time 8 hours 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 cup water
½ cup distilled white vinegar
? cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, CarbohydrateContent 14.7 g, FatContent 0.2 g, FiberContent 1.2 g, ProteinContent 0.6 g, SodiumContent 70.2 mg, SugarContent 13.5 g

BEST PICKLED PEPPERS RECIPE - HOW TO MAKE PICKLED PEPPERS

Best Pickled Peppers Recipe - How To Make Pickled Peppers image

This pickled pepper recipe is awesome because it is versatile! You can use any type of pepper, from sweet bells to spicy, fruity habaneros.

Provided by Justin Sullivan

Categories snack

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 2-3 cups

Number Of Ingredients 7

Ingredients

3/4 c. distilled white vinegar
1 1/2 tbsp. kosher salt
1 1/2 tbsp. sugar
3 garlic cloves, crushed and peeled
2 tsp. mustard seeds
2 tsp. fennel seeds
2 c. sliced peppers, such as jalapeño, banana or fresnos (approx. 6oz)

Steps:

In a small saucepan combine vinegar, salt, sugar, garlic, mustard seed, fennel seed and 1 cup water. Stir to dissolve the salt and sugar then cover and bring to a boil. Remove from the heat and let steep and cool completely. Place the peppers in a jar or other airtight container and pour the brine over top. Seal the jar and give the peppers a good shake to distribute the liquid and aromatics. Refrigerate at least 4 hours and up to a week.

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PICKLED PEPPERS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.—Ball brand and Kerr brand home canning products
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Side Dishes, Snacks
Calories 9 calories per serving

Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

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PICKLED SWEET PEPPERS RECIPE: HOW TO MAKE IT

I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
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Reviews 3.6
Total Time 50 minutes
Calories 13 calories per serving

Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 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.

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PICKLED JALAPENOS RECIPE | ALLRECIPES

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 0 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 5.1 calories per serving

Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

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PICKLED HOT PEPPERS | ALLRECIPES

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
From allrecipes.com
Reviews 4.2
Total Time 30 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 11 calories per serving

Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

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PICKLED PEPPERS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

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PICKLED PEPPER RELISH RECIPE: HOW TO MAKE IT

Here's an eye-catching medley that's an instant flavor booster. “I love it on barbecued beef sandwiches, or added to coleslaw or potato salad,” notes Karen Barb from Layton, Utah. “It's also great heated on a chicken breast or pork chop.”
From tasteofhome.com
Total Time 30 minutes
Cuisine North America, Mexican
Calories 36 calories per serving

Place the peppers, chilies and onion in a 2-cup glass container; set aside. In a saucepan, bring water and salt to a boil. Ladle boiling liquid over pepper mixture. Stir in the bay leaf, allspice and coriander. Cover and refrigerate for 12 hours or overnight. , In a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. Drain pepper mixture; discard bay leaf. Transfer to a serving bowl; stir in vinegar mixture. Serve with a slotted spoon.

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Serve Pickled Peppers and Onions Keep with shredded pork for a hearty, tasty meal.
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Reviews 4.5
Total Time 1 hours 35 minutes

Pour hot vinegar mixture over vegetables in jar. Let stand, uncovered, 1 hour. Cover and chill 24 hours. Store in an airtight container in refrigerator up to 1 week.

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PICKLED HOT PEPPERS | ALLRECIPES

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Aug 10, 2016 · Found your recipe for easy pickle banana peppers and I made them today. I did the water bath process due to having so many peppers coming off at this time. In a week I will try them and let all of you know if i followed your instructions correctly for mine to turn out wonderful like yours. Thank you for sharing.
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Combine vinegar, water, salt, celery salt, mustard seed and peppercorns in a large saucepan and bring to a boil. 4. Pour boiling brine over peppers in the pint jars, leaving ¼” of head space at the top. 5. Seal jars with lids and bands and process in a water bath of boiling water for 10 minutes. 6.
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