University of Minnesota Extension
 Menu  Menu

Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Pickled Bell Peppers

Print Email Share

Vegetables and Herbs

sliced peppers

Pickled Bell Peppers

William Schafer

Recommended Processes

Boiling water bath
Half pints or pints, 10 minutes


Yield: About 9 pints


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.

Related Resources

Reviewed by Suzanne Driessen 2012

  • © Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy