Tuesday, September 11, 2012

Pickled Red Peppers

We are starting to harvest peppers!! Lots of big beautiful red sweet bell peppers.
i wanted to preserve some, and wasn't sure the best way to do it. i ended up roasting a few and freezing them. i wanted to can some as well, with the recent power outages we had this sping i don't want to get too depend on the freezer.

My pressuring canning guide didn't have any recipes for canning peppers. So i started asking around. A friend passed along this recipe for pickled peppers. It originally came from a canning book, but i don't have the name of it to give credit.

Pickled Bell Peppers

7 lbs firm bell peppers
3-1/2 cups sugar
3 cups vinegar (5 percent)
3 cups water
9 cloves garlic
4-1/2 tsp canning or pickling salt
Yield: About 9 pints

Prepare jars and lids according to manufacturers instructions.

Procedure: Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips. Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace.

Adjust lids and process , packed hot, half pints or pints 5 min.in a water bath canner.

easy peasy and delicious!!


  1. Awesome peppers!! It's so hard to grow colored peppers in Vermont! Maybe after we get our high tunnel next year. ;) BTW, I'm not on facebook right now and I'm missing your posts--so I'll probably be checking in on your blog more. :)

    1. My red peppers did fantastic this year, but i have 6 green pepper plants that haven't done much of anything. They started off looking a bit stunted, finally recovered and are just now blooming. i'm not sre what the deal is with them. :)
      i'm trying to update my blog more, but this is a busy season and it tends to get neglected.

  2. yummy! they look so tasty and the colour is so bright and beautiful!