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

Vegetables and Herbs

sliced peppers

Pickled Bell Peppers

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2012 by Suzanne Driessen, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Half pints or pints, 10 minutes

Ingredients

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.

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