PICKLED CARROTS RECIPE RECIPES

Name: Pickled Sweet Peppers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5 pints.
Ingredients: 5 large sweet red peppers; 8 banana peppers (about 1 pound); 1 medium onion, thinly sliced; 8 garlic cloves, peeled; 4 teaspoons canola oil; 2-1/2 cups water; 2-1/2 cups white vinegar; 1-1/4 cups sugar; 2 teaspoons canning salt

PICKLED SWEET PEPPERS RECIPE: HOW TO MAKE IT

Pickled Sweet Peppers Recipe: How to Make It image

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

Provided by Taste of Home

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 5 pints.

Number Of Ingredients 9

Ingredients

5 large sweet red peppers
8 banana peppers (about 1 pound)
1 medium onion, thinly sliced
8 garlic cloves, peeled
4 teaspoons canola oil
2-1/2 cups water
2-1/2 cups white vinegar
1-1/4 cups sugar
2 teaspoons canning salt

Steps:

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.

Nutrition Facts : Calories 13 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 15mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 0 protein. Diabetic Exchanges 1 Free food.

QUICK PICKLED VEGETABLES RECIPE | FOOD NETWORK KITCHE…

Quick Pickled Vegetables Recipe | Food Network Kitche… image

Provided by Food Network Kitchen

Categories side-dish

Total Time 4 minutes

Cook Time 4 minutes

Ingredients

Steps:

Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.

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