Pickled Products
Pickled Bell Peppers
7 lbs. firm bell peppers
3½ cups sugar
3 cups vinegar (5%)
3 cups water
9 cloves garlic
4½ tsp. canning or pickling salt
Yield: About 9 pints
Procedure: Wash peppers, cut into quarters, remove cores and
seeds, and cut away any blemishes. Slice peppers in strips. Boil vinegar, water,
and sugar for 1 minute. Add peppers and bring to a boil. Place ½ clove of
garlic and ¼ teaspoon salt in each sterile half-pint jar; double the amounts
for pint jars. Add hot pepper strips and cover with hot vinegar mixture, leaving
a ½-inch headspace. Adjust lids and process.
Recommended Processes
(Pickled Bell Peppers)
| Boiling Water Bath |
Half-pints or
pints |
10 minutes |
Produced by Communication and Educational Technology Services, University of
Minnesota Extension.
In accordance with the Americans with Disabilities Act, this material is available in alternative formats upon request. Please contact your University of Minnesota Extension office or the Extension Store at (800) 876-8636.
University of Minnesota Extension is committed to the policy that all persons shall have equal access to its programs, facilities, and employment without regard to race, color, creed, religion, national origin, sex, age, marital status, disability, public assistance status, veteran status, or sexual orientation.
The information given in this publication is for educational purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement by University of Minnesota Extension is implied.
|
