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Pickled Sweet Peppers

Total Time

Prep: 30 min. Process: 15 min.

Makes

5 pints

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
Pickled Sweet Peppers Recipe photo by Taste of Home

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

Directions

  1. 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.
  2. 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.
  3. 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

1 ounce: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 15mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 Free food.

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