subject: How To Pickle Peppers [print this page] 2 mediumgreen peppers, cut into 1-inch pieces
2 mediumsweet red peppers, cut into 1-inch pieces
2 mediumyellow peppers, cut into 1-inch pieces
1 largered onion, peeled, halved and thinly sliced
1 cupcider vinegar
1 Cupsugar
1/3 cupwater
2 teaspoons Mixedpickling spices (in spice section of grocery store)
1/2 teaspooncelery Seed
cheesecloth
How To Make It
In a large glass bowl, combine peppers and onions.
Set aside.
In a saucepan, combine the vinegar, sugar, and water.
Place the pickling spices and celery seed in a DOUBLE thickness or cheesecloth;bring up the corners of the cloth and tie with a string to form a "bag".
Add to the saucepan.
Bring to a boil for 1 minute.
Remove and transfer the spice "bag" to pepper mixture.
Allow mixture to cool slightly.
Pour the vinegar mixture over the pepper mixture.
Cover and refigerate for 24 hours, stirring occasionally.
Discard spice bag.
ALL READY!!!
Peppers may be stored in a sealed container for up to 1 monh in the refrigerator.
Recipe #2
7lbs firmbell peppers
3 1/2 Cupssugar
3 Cupsvinegar (5%)
3 Cupswater
9cloves garlic
4 1/2 tsp canning orpickling salt
Sterilize jars and lids and prep canner.
Select and wash your favorite sweet peppers. Cut peppers into quarters, remove cores and seeds and cut away any blemishes. Slice peppers into strips.
Boil vinegar, water, and sugar 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 stripes and cover with hot vinegar mixture, leaving 1/2 inch head space.
Adjust lids and process jars. Boiling water canner: 5 minutes for under 1000 feet. 10 minutes for 1000-3000 feet.
