PICKLED SWEET PEPPERS
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. -Edna Clemens, West Branch, Michigan
Provided by Taste of Home
Time 50m
Yield 5 pints.
Number Of Ingredients 9
Steps:
- Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
SWEET AND SOUR PICKLED BELL PEPPERS BY THE JAR
I don't always have enough peppers or even want to can them, so I've cut this recipe down so it can fit into one jar and be stored in the refrigerator. What could be easier! The original recipe is from "Better Homes and Gardens, Can It!"
Provided by threeovens
Categories Peppers
Time 40m
Yield 1 pint, 12 serving(s)
Number Of Ingredients 12
Steps:
- Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions.
- In a large saucepan, combine sugar, water, vinegars, celery seeds, peppercorns, mustard seeds, garlic, bay leaf, and salt; bring to a boil, stirring to dissolve the sugar.
- Reduce heat to low and simmer, covered, for 15 to 20 minutes.
- Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool.
- Cover and store in the refrigerator up to 6 months.
Nutrition Facts : Calories 78.6, Fat 0.1, Sodium 99.8, Carbohydrate 18.8, Fiber 0.7, Sugar 17.6, Protein 0.4
SWEET PICKLED ROASTED PEPPERS
Provided by Food Network
Time 19m
Yield 4 servings
Number Of Ingredients 5
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
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.
Nutrition Facts : Calories 152 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 196 mg, Sugar 34 g, Fat 0 g, ServingSize Serves 3, UnsaturatedFat 0 g
PICKLED PEPPERS
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
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
PICKLED ONIONS WITH SWEET BELL PEPPERS
Steps:
- To prepare the pickling liquid, place the peppercorns, oregano, bay leaves, cloves, and garlic in cheesecloth and tie into a pouch. In a saucepan, place the seasoning bundle, the 2 cups water, vinegar, salt, and sugar and simmer over medium-low heat for 30 minutes. Remove and discard the seasoning pouch. Add the onions and bell peppers to the pickling liquid and bring to a boil over medium-high heat. Remove from the heat when the liquid comes to a boil. Transfer to a container.
- The vegetables will keep in the liquid for about 1 month in the refrigerator.
PICKLED BELL PEPPERS
Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. -Heather Prendergast, Sundre, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
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