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    Home » Condiments

    Pickled Sweet Peppers

    Published: Sep 16, 2021 by Carolyn Hetke · This post may contain affiliate links,

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    Pickled Sweet Peppers will add a bit of sweet kick to your salads and dips that you will appreciate mid-winter!

    I love when Shepherd peppers come in to season in Ontario! So I like to take advantage of the season and can a few jars.

    Red sweet pepper strips with onion slices ready for filling canning jars.

    I add the diced pickled sweet peppers to pasta salads, dip, cream cheese concoctions, sandwiches, omeletttes... need I go on?

    Some recipes call for the addition of garlic, mustard seed, turmeric, celery seed, -similar to bread and butter pickle brine.

    But I like them done up with just salt, sugar and vinegar solution. That way the pepper profile stays pretty much intact.

    If I don't get around to putting up a few jars of these peppers I end up buying sweet, slightly picante peppers at the deli counter. It doesn't take long for a little container to be pushing $5.00. Yep... the ones I get at Farm Boy are $29.90 a kilo. So it is well worth my while to spend the time to can a few jars!

    Pickled sweet peppers in pint jars with onion slices.

    Pickled Sweet Peppers

    These make a nice bright addition to any salad.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Condiments
    Cuisine: American
    Prep Time: 30 minutes mins
    Cook Time: 15 minutes mins
    Process time: 15 minutes mins
    Total Time: 1 hour hr
    Servings: 4 Pint jars

    Ingredients

    • 3 lbs sweet peppers I use Shepherd peppers
    • 1 medium sweet onion sliced vertically
    • 1 tablespoon pickling salt
    • 4 cups white vinegar 5%
    • 2 cups water
    • 3 cups granulated sugar

    Instructions

    • Prepare your canner according to manufacturer's instructions. (Or fill a deep pot with water. Put a rack on the bottom so the jars do not touch the bottom of the pot. Bring water to a boil, ensuring water will cover the jars by at least 1".)
    • Sterlize pint jars in the oven at 275° for 20 minutes. Time it so lids and rings are in boiling water for 5 minutes and ready to come out at the time you are ready to close up your jars.
    • Wash peppers, trim the tops, remove seeds and membranes and cut into stips and/or chunks.
    • In a large pot, bring salt, vinegar, water and sugar to a boil over medium high heat.
    • Fill the hot jars with onions slices and pepper strips. Pour the hot brine over them leaving a ½" head space. Wipe the rims, position the lids and tighten the bands finger tight.
    • Process/simmer jars for 15 minutes in the water bath. Remove hot jars with tongs and allow to cool to room temperature overnight. Allow peppers to steep 3-4 weeks before using.
    • Peppers will keep up to a year, stored in a cook, dry place. Refrigerate once opened.

    Notes

    Nutrition is approximate and is based on peppers and onions in 1 pint jar. 

    Nutrition

    Calories: 115kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.03g | Sodium: 20mg | Potassium: 816mg | Fiber: 8g | Sugar: 18g | Vitamin A: 10652IU | Vitamin C: 439mg | Calcium: 40mg | Iron: 2mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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