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Pickled Sweet Peppers

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Submitted by Windywahine

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

4 4
QUARTS QUARTS SWEET BELL PEPPERS
red, green, or yellow *
1 ½ 355
CUPS ML PICKLING SALT *
2 2
CLOVES CLOVES GARLIC
2 3E+1
TABLESPOONS ML HORSERADISH
10 2.4
2 473
CUPS ML WATER
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 61 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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