Pickled Bell Peppers
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | pounds |
green bell peppers
|
|
| 3 ½ | cups |
sugar
|
|
| 3 | cups |
vinegar
(5 percent) |
|
| 3 | cups |
water
|
|
| 9 | cloves |
garlic
|
|
| 4 ½ | teaspoons |
pickling salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
green bell peppers
|
|
| 828 | ml |
sugar
|
|
| 7.1E+2 | ml |
vinegar
(5 percent) |
|
| 7.1E+2 | ml |
water
|
|
| 9 | cloves |
garlic
|
|
| 23 | ml |
pickling salt
|
*
|
Directions
Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes.
Slice peppers in strips.
Boil sugar, vinegar, and water for 1 minute.
Add peppers and bring to a boil. Place ½ clove of garlic and ¼ teaspoon salt in each sterile half-pint jar; double the amounts for pint jars.
Add pepper strips and cover with hot vinegar mixture, leaving ½-inch headspace.
Adjust lids and process according to the recommendations.
