Learn how to make delicious, pickled bell peppers with this easy canning recipe. Perfect for preserving the vibrant flavors of sweet peppers, these pickled peppers add a tangy kick to any meal.
9clovesgarlic1 clove per jar – optional for flavor
4 1/2teaspoonspickling salt1/2 teaspoon per jar - optional for flavor
Instructions
Prepare the Canning Equipment
Wash the jars, lids, screw bands, and canning tools in hot soapy water. Rinse well to remove all suds.
Place the jar rack into the water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars warm until you are ready to fill them.
Make the Pickled Peppers
Wash the peppers well under clean running water, remove the stems, seeds, and membranes. Cut them into strips and set the sliced peppers aside.
Combine the sugar, vinegar, and water in a large saucepan, bring it to a boil over medium-high heat, and boil for 1 minute.
Add the prepared peppers to the hot brine, let the pot return to a boil, and boil for 1 minute. Keep hot as you fill your jars.
Fill the Jars
Spread a kitchen towel on the counter. Using the jar lifter, remove a warm jar from the canner. Drain the water back into the canner and place it on the towel. Keep the remaining jars in the canner so they stay hot.
Add 1 clove of garlic and 1/2 teaspoon of salt to the jar.
Use a slotted spoon to fill the jar with hot peppers, and then ladle hot pickling liquid over the peppers, maintaining a 1/2-inch headspace.
Run the bubble popper through the jar to release air bubbles. Wipe the rim clean with a damp paper towel.
Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
Process in a Water Bath Canner
Once the jars are all in the canner, adjust the water level to two inches above the jar tops.
Cover the canning pot and bring it to a rolling boil over medium-high heat. Once the pot boils, set a timer and process pints in a boiling water bath canner for 10 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary. (See notes)
When the processing time is complete, turn off the heat, remove the cover by tilting the lid away from you so that steam does not burn your face, and allow the canner to cool down and settle for 5 minutes.
Spread a dry kitchen towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright and place them on the towel. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.
After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Place the jar in the refrigerator, and use within a month.
Remove the ring bands, wash, label, date the jars, and store in a cool, dark place between 50 to 70 degrees F for 12 to 18 months. Allow 4 to 5 weeks for the pickles to develop flavor. Once the jar is open, refrigerate and use it within a month. Makes about 9 pints of sweet pickled peppers
Notes
This tested safe canning recipe is from the So Easy to Preserve and USDA Complete Guide to Home Preserving books, as well as the NCHFP website. Altering the recipe may make it unsafe for canning.All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. For altitudes of 1,001–6,000 feet = 15 minutes, and 6,001 feet and above = 20 minutes.