Pickled Bell Peppers Recipes

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PICKLED BELL PEPPERS



Pickled Bell Peppers image

Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. -Heather Prendergast, Sundre, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 cups.

Number Of Ingredients 7

2 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed
1 cup sugar
1 cup cider vinegar
1/3 cup water

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.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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 ONIONS AND PEPPERS



Pickled Onions and Peppers image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time P7D

Yield Makes 2 pints

Number Of Ingredients 10

1 1/2 cups distilled white vinegar or apple-cider vinegar
2 teaspoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
3 whole allspice berries
2 dried bay leaves
Coarse salt
2 small red onions (8 ounces), cut into rings
8 baby bell peppers (8 ounces), cut into rings
1 small jalapeno, cut into rings

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



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

SWEET PICKLED ROASTED PEPPERS



Sweet Pickled Roasted Peppers image

Provided by Food Network

Time 19m

Yield 4 servings

Number Of Ingredients 5

3 to 4 red peppers, quartered and seeded
1 cup white distilled vinegar
3/4 cup sugar
3/4 cup water
1/2 teaspoon pickling spices

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.

Nutrition Facts : Calories 185 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Carbohydrate 48 grams, Fiber 2 grams, Protein 1.3 grams

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

PICKLED PEPPERS



Pickled Peppers image

Provided by Molly O'Neill

Categories     condiments

Time 1h

Yield 5 pint jars

Number Of Ingredients 8

4 red bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips
4 yellow bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips
4 green bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips
3 cups white vinegar
3 cups sugar
2 tablespoons kosher salt
5 cloves garlic
5 teaspoons olive oil

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.

Nutrition Facts : @context http, Calories 623, UnsaturatedFat 4 grams, Carbohydrate 140 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1412 milligrams, Sugar 126 grams

PICKLED BELL PEPPERS



Pickled Bell Peppers image

Make and share this Pickled Bell Peppers recipe from Food.com.

Provided by CarCar

Categories     Salad Dressings

Time 50m

Yield 2 quart jars, 100 serving(s)

Number Of Ingredients 7

1 cup vinegar
1 1/2 cups sugar
1/2 cup oil
1 tablespoon salt
3 cucumbers, sliced
2 bell peppers, sliced
1 onion, sliced & rings seperated

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.

Nutrition Facts : Calories 24, Fat 1.1, SaturatedFat 0.1, Sodium 70.1, Carbohydrate 3.5, Fiber 0.1, Sugar 3.2, Protein 0.1

PICKLED BELL PEPPERS



Pickled Bell Peppers image

Pickled Peppers Works for Hungarian, Banana, Other Varieties. I found this on the Clemson Extension site. The little bit of sugar I think will be a good thing. I trust the formula even with the shorted processing time. http://hgic.clemson.edu/hottopics/details/2008/07pickling.htm

Provided by Busters friend

Categories     Very Low Carbs

Time 18h25m

Yield 8 pints

Number Of Ingredients 7

4 quarts bell peppers (long red, green or yellow)
1 1/2 cups salt
2 tablespoons horseradish (prepared but not creamy)
2 garlic cloves
10 cups vinegar (5%)
2 cups water
1/4 cup sugar

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.

Nutrition Facts : Calories 140.3, Fat 0.5, SaturatedFat 0.2, Sodium 21248, Carbohydrate 20.9, Fiber 5.2, Sugar 13.8, Protein 2.6

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Top Asked Questions

How to pickle bell peppers for Pickles?
Pickled Bell Peppers. Slice peppers in strips. Boil sugar, vinegar, and water 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 strips and cover with hot vinegar mixture, leaving 1/2-inch headspace.
What is the best way to cook bell peppers?
Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.
How to cook red bell peppers with vinegar?
Directions 1 Step 1#N#Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water... 2 Step 2#N#Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight. More ...
What do you do with pickled peppers and onions?
Sweet red peppers and onions pickled in a light flavorful brine. Serve on burgers or along side of grilled meats Slice peppers and onion very thin and place in jar. In a small sauce pan, bring vinegar, water, garlic, sugar, salt, mustard seeds, bay leaf and red pepper flakes to a boil.

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