Pickled Bell Peppers — NCHFP
Tested NCHFP boiling-water canning recipe for pickled bell peppers.
Ingredients
Pickled bell peppers
- 7 lb firm bell peppers
- 3 1/2 cups sugar
- 3 cups vinegar 5% acidity
- 3 cups water
- 9 garlic cloves
- 4 1/2 tsp canning or pickling salt
Equipment
- 1 Boiling-water canner For the documented boiling-water process.
- 9 Half-pint or pint canning jars Yield about 9 pints.
- 9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash peppers, quarter them, remove cores and seeds, trim blemishes, and slice into strips.
- Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil.
- Place 1/2 clove garlic and 1/4 teaspoon salt in each sterile half-pint jar; double for pint jars.
- Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace.
- Process half-pints or pints 5 minutes at 0–1,000 ft, 10 minutes at 1,001–6,000 ft, or 15 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Use 5% acidity vinegar and tested proportions. Yield about 9 pints. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-bell-peppers/