SWEET HOT PICKLED PEPPERS RECIPES

PICKLED SWEET & HOT PEPPERS | BETTER HOMES & GARDENS

Pickled Sweet & Hot Peppers | Better Homes & Gardens image

Look out, these peppers are hot, hot, hot! Pickle and can a mixture of hot and sweet peppers to enjoy later in the year--it's a great way to save fresh, in-season peppers!

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 35 minutes

Prep Time 1 hours 0 minutes

Yield 6 pints or 12 half-pints

Number Of Ingredients 7

Ingredients

4?½ pounds green, red, yellow, and/or orange sweet peppers
1?½ pounds hot chile peppers, such as Anaheim, jalapeño, yellow banana, or Hungarian
6?½ cups white or cider vinegar
1?? cups water
? cup sugar
4 teaspoons pickling salt
3 cloves garlic, peeled

Steps:

Preheat oven to 450°F. Cut sweet peppers into quarters, removing stems, seeds, and membranes. Line an extra-large baking sheet with foil. Place sweet pepper quarters, cut-sides down, on prepared baking sheet. Bake about 20 minutes or until skins are bubbly and dark. Place peppers in a clean, brown paper bag; seal bag. Let stand for 10 minutes or until cool enough to handle. Using a paring knife, gently peel off skins; set sweet peppers aside.
Remove stems and seeds from hot chile peppers. Slice into rings.
In a large stainless-steel, enamel, or nonstick saucepan combine vinegar, water, sugar, pickling salt, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove garlic cloves.
Pack sweet and hot peppers into hot clean pint or half-pint canning jars, leaving a 1/2-inch headspace. Pour hot liquid over peppers, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts : Calories 28 calories, CarbohydrateContent 9 g, ProteinContent 1 g, SodiumContent 180 mg

SWEET PICKLED PEPPERS RECIPE | EATINGWELL

Sweet Pickled Peppers Recipe | EatingWell image

Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.

Provided by EatingWell Test Kitchen

Categories Diabetic Low-Carb Vegetarian Recipes

Total Time 25 minutes

Number Of Ingredients 5

Ingredients

2 pounds hot peppers, sliced or halved (about 8 cups)
3 cups distilled white vinegar or cider vinegar
3 cups water
1?½ cups sugar
1 tablespoon plus 1 teaspoon sea salt

Steps:

Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the peppers, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the peppers to the ice water to cool. Repeat with the remaining peppers. Drain the cooled peppers and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the peppers completely. (Discard any leftover brine.)
Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 13 calories, CarbohydrateContent 2 g, FiberContent 1 g, ProteinContent 1 g, SodiumContent 82 mg, SugarContent 1 g

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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 3.5
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Pour hot vinegar mixture over peppers; cool. Transfer to a 2-quart glass container with a lid. Cover and refrigerate for at least 1 hour or up to 1 month.

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