Pickled Sweet Peppers
These make a nice bright addition to any salad.
Servings: 4 Pint jars
Calories: 115kcal
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