Pickled Green Peppers Without Canning Food

HOMEMADE QUICK PICKLED HOT PEPPERS - NO CANNING REQUIRED!

Steps:

• Thoroughly wash and scrub all the peppers under cool running water.
• Clean and sterilize your quart sized jar.
• Using a sharp knife, remove and compost the pepper hulls, then slice all the peppers into rings
• Set 1/2 cup of filtered water to boil, either in a tea kettle or a saucepan.
• Measure out three tablespoons of kosher or pickling salt and pour it into your quart sized jar.
• Measure out and add the flavorings listed above to the jar as well.
• Once the water is boiling, pour it into the jar and stir vigorously with a spoon until the salt dissolves and everything is mixed.
• Pack the sliced peppers carefully into the jar, pushing them down gently after each addition. Keep filling the jar until you reach the neck of the jar.
• Pour clean, filtered water slowly into the jar until all the peppers are covered. Cover the jar tightly with the lid and keep in the refrigerator for at least a day before enjoying.

PETER PIPER'S PICKLED PEPPERS

Steps:

• Layer the peppers and onions in a large non-metallic bowl and toss with the ⅓ cup of salt. Put a plate on top of the veggies to slightly weigh them down. Let them sit for 24 hours to draw out the excess liquid. During that period give the veggies a toss or two. In a colander, thoroughly rinse and drain the veggies. Pat them dry with some paper towels.
• In a medium saucepan, add all the pickling ingredients and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Strain the liquid by pouring it into a sieve over another pot or large bowl. Discard the spices.
• Pack the veggies in sterilized jars and pour the hot liquid over them, covering the tops of them by ½ inch and leaving ½ inch headspace from the top of the jar. Process in a water bath for 10 minutes.
• Store in a dark, cool place. Let sit for at least 6 weeks before using to allow the flavors to develop. If stored properly will keep for up to a year.

PICKLED BELL PEPPERS

Steps:

• Gather the ingredients.
• Add the vinegar, sugar, and salt to a sauce pot and place on medium heat. Stir, using a wooden spoon to dissolve the sugar.
• Bring the mixture to a boil and then remove from heat. Let cool completely.
• Cut peppers in half and remove the seeds and stems.
• Slice the peppers lengthwise into 1/4-inch strips.
• Add sliced peppers to a bowl, pour on 1/3 cup of the dressing, and toss thoroughly to coat the peppers with the pickling liquid.
• Set aside for half an hour before serving. Toss intermittently.

PICKLED BELL PEPPERS

Steps:

• In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.

PICKLED PEPPERS

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.