Canning Recipes | The Recipe Box | The Proverbs 31 Woman in the Kitchen

Sweet Pickled Peppers

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In December we went to the farmer’s market and were able to pick up quite a bit of produce for really cheap! I ended up with a bushel of green, red, and orange bell peppers.

I removed the seeds, stems, and ribs and sliced the peppers into 1/4 strips.
Then I mixed them up in the bowl so I could get an even mixture in the jars.
I lined up my jars and put some water on to boil. You should boil the sliced peppers in small batches for two minutes. Then, immediately put the blanched peppers into jars. I like these wide mouth jars for this. I just think they are pretty!
I don’t have a photo of the vinegar mixture, but you cook the spices in the vinegar and sugar for five minutes and then pour it over the peppers. Place lids on jars after wiping rims. Process for 15 minutes in a hot water bath.
Don’t the jars look lovely?
Sweet Pickled Peppers
6-7 lg. red bell peppers

1/4 c. sugar
1 1/2 c. white vinegar
2 tbsp. pickling spice

Wash peppers. Remove tops, white ribs and seeds. Cut into 1/4 to 1/2 inch wide strips. Place in boiling water for 2 minutes. Pack peppers in hot, sterilized jars. Boil sugar, vinegar and spices for 5 minutes. Pour over peppers to fill jars. Seal with hot lids. Process for 15 minutes in a hot water bath. Makes three 8 oz. jars.


Note: I had a large batch of peppers to do, so I just cut them all up and put them in the pint jars. I needed to double the vinegar mixture for every 5 pints. I made twenty-five pints!

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