Pickled Sweet Peppers
Yield
12 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
sweet bell peppers
red, green, or yellow |
*
|
| 1 ½ | cups |
pickling salt
|
*
|
| 2 | cloves |
garlic
|
|
| 2 | tablespoons |
horseradish
|
|
| 10 | cups |
apple cider vinegar
|
|
| 2 | cups |
water
|
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
sweet bell peppers
red, green, or yellow |
*
|
| 355 | ml |
pickling salt
|
*
|
| 2 | cloves |
garlic
|
|
| 3E+1 | ml |
horseradish
|
|
| 2.4 | l |
apple cider vinegar
|
|
| 473 | ml |
water
|
|
| 59 | ml |
sugar
|
|
Directions
Cut two small slits in each pepper.
Wear rubber gloves for hot peppers to preven buring hands.
Dissolve salt in 4 quarts water.
Pour over peppers and let stand 12 to 18 hours in a cool place.
Drain; rinse and drain thoroughly.
Combine remaining ingredients; simmer 15 minutes.
Remove garlic. Pack peppers into hot Ball jars, leaving ¼ inch headspace.
Pour boiling hot pickling liquid over peppers, leaving ¼ inch headspace.
Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath.
