Dilled Pickled Peppers Food

PICKLED HOT PEPPERS

Pickled Hot Peppers image

Pickled Hot Peppers; from Better Homes and Gardens Canning and Freezing - posted in reply to a request

Provided by papergoddess

Categories Vegetable

Time 20m

Yield 4 pints

Number Of Ingredients 8

Ingredients

1 lb green peppers or 1 lb yellow hot pepper (8 cups)
4 heads fresh dill or 2 tablespoons dill seeds (optional)
3 cups water
1 cup white vinegar
2 tablespoons pickling salt
1 tablespoon sugar
2 cloves garlic, minced
1/4 teaspoon crushed dried red pepper

Steps:

Wash hot peppers; drain.
Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace.
If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling.
Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
Adjust lids. Process in boiling water bath (pints) 10 minutes.

Nutrition Facts : Calories 62.2, Fat 0.3, Sodium 3501.5, Carbohydrate 11.1, Fiber 2.4, Sugar 8.2, Protein 1.2

PICKLED PEPPERS

Pickled Peppers image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 8h20m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g

DILLED PICKLED PEPPERS

Dilled Pickled Peppers image

This is a very old recipe that doeas not meet modern USFDA standards. If you are ok with heirloom recipes stop after step 10 step. That is how I make them and you will have a lot more crunch to your peppers. I got this recipe from my Mother-In-Law and made these for years. Mom passed at the age of 93 4 years ago. Mom would make probably 40 qts or more every year before her health declined. All of her kids and grandkids would raid her pantry for the peppers. The amount of peppers is an estimate.

Provided by RogerOH

Categories Peppers

Time 35m

Yield 8 Quarts

Number Of Ingredients 8

Ingredients

1 gallon water
1 quart white vinegar
1 cup salt
1 cup oil
3 lbs yellow hot peppers
8 sprigs fresh dill or 8 teaspoons dill weed
8 garlic cloves
8 teaspoons alum

Steps:

Sterilize jars.
Mix brine ingredients and heat to a boil.
Wash peppers and cut in half or quarters length wise removing the seeds.
Heat lids.
Pack peppers tightly in quart jars.
Add 1 sprig of fresh dill or 1 tsp of dill weed to each jar.
Add a clove of garlic to each jar.
Add 1 tsp (scant) of alum to each jar.
Fill each jar to within 1/2" of the top with the boiling brine.
Wipe rim of jar, place lids and screw on bands finger-tip tight.
Process in boiling water bath five minutes up to 1000 feet in elevation; ten minutes up to 6000 feet; fifteen minutes over 6000 feet.
When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars.
Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.

Nutrition Facts : Calories 338.6, Fat 27.6, SaturatedFat 3.6, Sodium 14179.4, Carbohydrate 18.2, Fiber 2.6, Sugar 9.2, Protein 3.6

SWEET PICKLED ROASTED PEPPERS

Sweet Pickled Roasted Peppers image

Provided by Food Network

Time 19m

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 to 4 red peppers, quartered and seeded
1 cup white distilled vinegar
3/4 cup sugar
3/4 cup water
1/2 teaspoon pickling spices

Steps:

Preheat a broiler.
Broil the peppers until the skin has blistered and peppers are cooked through, 7 to 9 minutes. Place in a paper or plastic bag and seal immediately. Let stand for 15 minutes, or until cool enough to handle, this will make them easier to peel. Peel peppers, discard skins.
Place the peeled peppers in a sterilized, heatproof jar with a sterilized, tight fitting lid. In a medium, non-reactive saucepan, bring the vinegar, sugar, water, and pickling spices to a boil. Pour hot mixture over peppers. Place lid on jar and let stand at room temperature for 2 days.

Nutrition Facts : Calories 185 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Carbohydrate 48 grams, Fiber 2 grams, Protein 1.3 grams

DILLY PICKLED BEANS

Dilly Pickled Beans image

In preserving, as with most things, it's all about the right tool for the job. To the untrained eye, one Mason jar may look more or less like another, and while it's true they all get the job done, each has its strengths. There are two jars that have particular use: the Ball 12-oz. quilted jars and 24-oz. pint-and-a-half jars. Each of these is larger than their standard counterparts (half pint and pint, respectively), and each has a straight, cylindrical profile. This, then, makes them perfect for canning long, narrow things, like asparagus -- and green beans. They're an excellent project for the newbie preserver. It's as simple as packing the product into the jar, bringing a vinegar brine to a boil, and pouring same brine into the jar. They can be processed if you want them to be shelf-stable, but even if you just refrigerate them they'll keep for weeks. As if they'll last that long.

Provided by Sean Timberlake

Time 1h5m

Yield About 6 servings

Number Of Ingredients 8

Ingredients

1 pound green beans
2 cloves garlic, peeled
1 tablespoon red pepper flakes, or 1 serrano pepper, sliced
3 teaspoons dill seed, or several sprigs fresh dill weed
1 cup white vinegar
1/2 cup white wine vinegar
1/2 cup water
3 tablespoons pickling or canning salt

Steps:

Wash the green beans and trim their ends so that they are uniform. If needed, cut them further so that they will fit easily inside of the jars you are using to can them.
Divide the beans into sterilized canning jars, along with the garlic, pepper flakes and dill seed. In a small saucepan, bring the vinegars, water and pickling salt to a boil, until the salt dissolves.
Pour the pickling mixture over the green beans and cap the jars.
Process the jars in a boiling water bath for 10 minutes. Alternatively, allow to cool and refrigerate.
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

PICKLED PEPPERS

Pickled Peppers image

Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products

Provided by Taste of Home

Categories Side Dishes Snacks

Time 45m

Yield about 8 pints.

Number Of Ingredients 6

Ingredients

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

Steps:

Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED PEPPERS

Pickled Peppers image

There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.

Provided by By Betty Crocker Kitchens

Categories Condiment

Number Of Ingredients 10

Ingredients

1 tablespoon sugar
1 tablespoon salt
2 cups water
1 cup white vinegar
1 red bell pepper, cut into 6 pieces
1 yellow bell pepper, cut into 6 pieces
1 green bell pepper, cut into 6 pieces
1 small onion, sliced, separated into rings
2 cloves garlic, halved
1 sprig fresh tarragon or 1/4 teaspoon dried tarragon leaves

Steps:

In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.
In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.

Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (1/4 Cup), Sodium 440 mg, Sugar 2 g, TransFat 0 g

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