Pickled Bell Peppers Recipes

PICKLED BELL PEPPERS

Steps:

• In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.

PICKLED HOT PEPPERS

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.

PICKLED ONIONS AND PEPPERS

Steps:

• Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with vegetables. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

PICKLED PEPPERS

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.

PICKLED BELL PEPPERS

Steps:

• Gather the ingredients.
• Add the vinegar, sugar, and salt to a sauce pot and place on medium heat. Stir, using a wooden spoon to dissolve the sugar.
• Bring the mixture to a boil and then remove from heat. Let cool completely.
• Cut peppers in half and remove the seeds and stems.
• Slice the peppers lengthwise into 1/4-inch strips.
• Add sliced peppers to a bowl, pour on 1/3 cup of the dressing, and toss thoroughly to coat the peppers with the pickling liquid.
• Set aside for half an hour before serving. Toss intermittently.

SWEET PICKLED ROASTED PEPPERS

Steps:

• Preheat a broiler.
• Broil the peppers until the skin has blistered and peppers are cooked through, 7 to 9 minutes. Place in a paper or plastic bag and seal immediately. Let stand for 15 minutes, or until cool enough to handle, this will make them easier to peel. Peel peppers, discard skins.
• Place the peeled peppers in a sterilized, heatproof jar with a sterilized, tight fitting lid. In a medium, non-reactive saucepan, bring the vinegar, sugar, water, and pickling spices to a boil. Pour hot mixture over peppers. Place lid on jar and let stand at room temperature for 2 days.

PICKLED PEPPERS

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.

PICKLED PEPPERS

Steps:

• Sterilize jars: wash 5 pint (2-cup) canning jars with new 1- or 2-piece lids in hot, soapy water and rinse well. Place jars on a rack in a large kettle. (Jars should not touch the bottom of the kettle.) Fill kettle with water until jars are completely covered. Bring to a boil and boil 15 minutes. Leave jars in the hot water, removing them with tongs as you fill them. Place lids in a large saucepan and cover with water. Bring to a boil and boil 5 minutes. Leave lids in hot water, taking them out as you need them.
• Bring a large kettle 1/4 full of lightly salted water to a boil and add the peppers. Simmer until tender, about 10 minutes. Drain and set aside.
• Return kettle to the heat and add the vinegar, sugar and salt. Bring to a boil, stirring, and add the peppers. Return to a boil. Place 1 clove of garlic and 1 teaspoon of olive oil in each jar and pack the peppers gently into the jars, leaving about 1/4inch of space below the lip. Pour enough liquid into the jars to cover the peppers. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
• Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (they must not touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.
• Using tongs, remove jars from the kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.

PICKLED BELL PEPPERS

Steps:

• Combine vinegar, sugar, oil, and salt in pot.
• Heat over medium-low, stirring often, until sugar is completely dissolved.
• Place cucumbers, peppers, and onion in 2 large glass canning jars (quart size).
• Cover with hot vinegar mixture.
• Cover, let cool, and refrigerate for 24 hours before serving.

PICKLED BELL PEPPERS

Steps:

• Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in refrigerator.
• Drain peppers, and discard salt water. Rinse again and drain thoroughly.
• Combine remaining ingredients; simmer 15 minutes. Remove garlic.
• Pack peppers into sterilized hot jars, leaving ½-inch headspace.
• Bring liquid to a boil. Fill jars to ½ inch from top with boiling liquid.
• Remove air bubbles.
• Wipe jar rims.
• Adjust lids.
• Process 10 minutes in a boiling water bath canner.