PICKLED BELL PEPPER RECIPES

Name: Pickled Bell Peppers
Prep time: 20 min
Total time: 20 min
Yield: 4 cups.
Ingredients: 2 each medium green, sweet red and yellow peppers, julienned; 1 large red onion, halved and thinly sliced; 2 teaspoons mixed pickling spices; 1/2 teaspoon celery seed; 1 cup sugar; 1 cup cider vinegar; 1/3 cup water

PICKLED BELL PEPPERS RECIPE: HOW TO MAKE IT

Pickled Bell Peppers Recipe: How to Make It image

Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. —Heather Prendergast, Sundre, Alberta

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 4 cups.

Number Of Ingredients 7

Ingredients

2 each medium green, sweet red and yellow peppers, julienned
1 large red onion, halved and thinly sliced
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed
1 cup sugar
1 cup cider vinegar
1/3 cup water

Steps:

In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top; cool. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Transfer to jars, if desired; cover tightly. Refrigerate pickled peppers up to 1 month.

Nutrition Facts : Calories 67 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 17g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

PICKLED PEPPER RECIPE FOR HOME CANNING

Pickled Pepper Recipe for Home Canning image

This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 6

Ingredients

5 Cups Diced Peppers, Mix of Hot and Sweet
5 Garlic Cloves
2 Cups Cider Vinegar
1 Cup Water
2 tsp Canning Salt
1 tsp Sugar

Steps:

Begin by preheating your water bath canner.
Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)

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