PICKLING 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

PICKLED HOT PEPPERS | ALLRECIPES

Pickled Hot Peppers | Allrecipes image

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.

Provided by Pam

Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 10 cups

Number Of Ingredients 7

Ingredients

1?½ pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
¼ pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped

Steps:

Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
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.

Nutrition Facts : Calories 11 calories, CarbohydrateContent 2.1 g, FatContent 0.2 g, FiberContent 1 g, ProteinContent 0.5 g, SodiumContent 3.1 mg, SugarContent 1 g

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