Pickled Green Peppers
Yield
8 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
white vinegar
or more |
|
| 2 | cups |
water
or more |
|
| 1 | x |
green bell peppers
|
*
|
| 2 to 3 | each |
garlic cloves
|
|
| 2 | each |
bay leaves
|
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
white vinegar
or more |
|
| 473 | ml |
water
or more |
|
| 1 | x |
green bell peppers
|
*
|
|
garlic cloves
|
|
||
| 2 | each |
bay leaves
|
*
|
| 2.5 | ml |
salt
|
|
Directions
Wash green peppers and remove seeds.
Slice and pack in pint size canning jars with 2 to 3 cloves of garlic, 2 bay leaves and ½ teaspoon salt in each jar.
Bring water and vinegar (half and half in what ever amount is needed) to a boil and pour into jars.
Seal immediately.
