PICKLING BELL PEPPERS RECIPES
PICKLED PEPPERS RECIPE | ALLRECIPES
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
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
PICKLED BELL PEPPERS RECIPE: HOW TO MAKE IT
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
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 to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. 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.
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