Dilled Pickled Peppers Recipes

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PICKLED PEPPERS



Pickled Peppers image

Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products

Provided by Taste of Home

Categories     Side Dishes     Snacks

Time 45m

Yield about 8 pints.

Number Of Ingredients 6

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

Steps:

  • Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED PEPPERS



Pickled Peppers image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h20m

Yield 6

Number Of Ingredients 5

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

  • Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
  • Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g

DILL PICKLES



Dill Pickles image

Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.

Provided by Alton Brown

Time P10DT15m

Yield 3 pounds pickles

Number Of Ingredients 8

5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill

Steps:

  • Combine the salt and water in a pitcher and stir until the salt has dissolved.
  • Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
  • Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
  • Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
  • The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

PICKLED PEPPERS



Pickled Peppers image

There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Number Of Ingredients 10

1 tablespoon sugar
1 tablespoon salt
2 cups water
1 cup white vinegar
1 red bell pepper, cut into 6 pieces
1 yellow bell pepper, cut into 6 pieces
1 green bell pepper, cut into 6 pieces
1 small onion, sliced, separated into rings
2 cloves garlic, halved
1 sprig fresh tarragon or 1/4 teaspoon dried tarragon leaves

Steps:

  • In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.
  • In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.

Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (1/4 Cup), Sodium 440 mg, Sugar 2 g, TransFat 0 g

PICKLED HOT PEPPERS



Pickled Hot Peppers image

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

Provided by Pam

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 30m

Yield 40

Number Of Ingredients 7

1 ½ pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
¼ pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped

Steps:

  • Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
  • Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
  • Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g

PICKLED HOT PEPPERS



Pickled Hot Peppers image

Pickled Hot Peppers; from Better Homes and Gardens Canning and Freezing - posted in reply to a request

Provided by papergoddess

Categories     Vegetable

Time 20m

Yield 4 pints

Number Of Ingredients 8

1 lb green peppers or 1 lb yellow hot pepper (8 cups)
4 heads fresh dill or 2 tablespoons dill seeds (optional)
3 cups water
1 cup white vinegar
2 tablespoons pickling salt
1 tablespoon sugar
2 cloves garlic, minced
1/4 teaspoon crushed dried red pepper

Steps:

  • Wash hot peppers; drain.
  • Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace.
  • If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
  • In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling.
  • Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
  • Adjust lids. Process in boiling water bath (pints) 10 minutes.

Nutrition Facts : Calories 62.2, Fat 0.3, Sodium 3501.5, Carbohydrate 11.1, Fiber 2.4, Sugar 8.2, Protein 1.2

DILLED PICKLED PEPPERS



Dilled Pickled Peppers image

This is a very old recipe that doeas not meet modern USFDA standards. If you are ok with heirloom recipes stop after step 10 step. That is how I make them and you will have a lot more crunch to your peppers. I got this recipe from my Mother-In-Law and made these for years. Mom passed at the age of 93 4 years ago. Mom would make probably 40 qts or more every year before her health declined. All of her kids and grandkids would raid her pantry for the peppers. The amount of peppers is an estimate.

Provided by RogerOH

Categories     Peppers

Time 35m

Yield 8 Quarts

Number Of Ingredients 8

1 gallon water
1 quart white vinegar
1 cup salt
1 cup oil
3 lbs yellow hot peppers
8 sprigs fresh dill or 8 teaspoons dill weed
8 garlic cloves
8 teaspoons alum

Steps:

  • Sterilize jars.
  • Mix brine ingredients and heat to a boil.
  • Wash peppers and cut in half or quarters length wise removing the seeds.
  • Heat lids.
  • Pack peppers tightly in quart jars.
  • Add 1 sprig of fresh dill or 1 tsp of dill weed to each jar.
  • Add a clove of garlic to each jar.
  • Add 1 tsp (scant) of alum to each jar.
  • Fill each jar to within 1/2" of the top with the boiling brine.
  • Wipe rim of jar, place lids and screw on bands finger-tip tight.
  • Process in boiling water bath five minutes up to 1000 feet in elevation; ten minutes up to 6000 feet; fifteen minutes over 6000 feet.
  • When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars.
  • Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
  • Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.

Nutrition Facts : Calories 338.6, Fat 27.6, SaturatedFat 3.6, Sodium 14179.4, Carbohydrate 18.2, Fiber 2.6, Sugar 9.2, Protein 3.6

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