PICKLED SWEET & HOT PEPPERS
Look out, these peppers are hot, hot, hot! Pickle and can a mixture of hot and sweet peppers to enjoy later in the year--it's a great way to save fresh, in-season peppers!
Provided by BHG Test Kitchen
Time 1h35m
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Cut sweet peppers into quarters, removing stems, seeds, and membranes. Line an extra-large baking sheet with foil. Place sweet pepper quarters, cut-sides down, on prepared baking sheet. Bake about 20 minutes or until skins are bubbly and dark. Place peppers in a clean, brown paper bag; seal bag. Let stand for 10 minutes or until cool enough to handle. Using a paring knife, gently peel off skins; set sweet peppers aside.
- Remove stems and seeds from hot chile peppers. Slice into rings.
- In a large stainless-steel, enamel, or nonstick saucepan combine vinegar, water, sugar, pickling salt, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove garlic cloves.
- Pack sweet and hot peppers into hot clean pint or half-pint canning jars, leaving a 1/2-inch headspace. Pour hot liquid over peppers, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts : Calories 28 kcal, Carbohydrate 9 g, Protein 1 g, Sodium 180 mg, ServingSize 6 pints or 12 half-pints, UnsaturatedFat 0 g
PICKLED SWEET PEPPERS
Pickled Sweet Peppers are tart, sweet, and just a little spicy. These are so easy to make and there's no canning experience needed at all! If you can boil water and slice sweet peppers into rings, you've got this!
Provided by Lord Byron's Kitchen
Categories Appetizer Preserves Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Start by washing the peppers by hand under cold running water. Gently rub the skin by massaging the pepper in your hand to get a thorough clean.
- Lay the pepper flat and start cutting from the bottom end into 1/4 inch slices. Discard the heavily seeded part of the pepper. Once sliced, set the peppers aside.
- Next, add the vinegar, water, sugar, salt, and dried red chili flakes to a sauce pan. Bring to a full boil. While the brine is boiling, wash your jars with hot soapy water and rinse them very well. You will need two 500mL/16 ounce/1 pint jars.
- Stuff the pepper rings into the jars. You will have to really push them in there!
- Pour the hot brine into the jars. Fill them all the way up, leaving about a 3/4 inch headspace.
- Screw on a lid and allow the jars to rest for a few hours to cool. Once cooled, keep refrigerated. Pickled Sweet Peppers will last two to three months.
Nutrition Facts : Calories 12 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 147 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
PICKLED SWEET PEPPERS
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. -Edna Clemens, West Branch, Michigan
Provided by Taste of Home
Time 50m
Yield 5 pints.
Number Of Ingredients 9
Steps:
- Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
PICKLED PEPPERS
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
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
SWEET PICKLED BANANA PEPPERS
I love these peppers on hot dogs, hamburgers or what ever. They are so easy to make. You can double the recipe with no problem. I have never water bathed these pickles the jars have always sealed securely and I have used them a year or so later, Just be sure that the top has sealed and you have heard it POP. If the jar does not seal fully store in the fridge and use within a couple of months. As you can see from the picture, I often mix hot Jalapeno, Anaheim, Banana and any other peppers on hand - the result is medium hot pickled peppers. If you are at all concerned about food safety and would feel better water-bathing them, by all means do so - Just follow the instructions is any canning book - I recommend 15 minutes in the water-bath.
Provided by Bergy
Categories Vegetable
Time 35m
Yield 2 1/2 pint jars
Number Of Ingredients 5
Steps:
- Sterilize 2- 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place peppers in the 1/2 pint jars.
- Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
- Be sure the edge of the jar has no juice on it.
- Place lids and screw on bands finger-tip tight.
- Seal jar and leave for 2 weeks.**.
- **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
SWEET PICKLED PEPPERS
Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.
Provided by EatingWell Test Kitchen
Categories Diabetic Low-Carb Vegetarian Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the peppers, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the peppers to the ice water to cool. Repeat with the remaining peppers. Drain the cooled peppers and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
- Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the peppers completely. (Discard any leftover brine.)
- Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 13 calories, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, Sodium 82 mg, Sugar 1 g
SWEET PICKLED ROASTED PEPPERS
Provided by Food Network
Time 19m
Yield 4 servings
Number Of Ingredients 5
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
FIRE-ROASTED PICKLED SWEET RED PEPPERS
This is a recipe for preserving sweet bell peppers after roasting them and some garlic. I like to serve mine chopped on toasted baguette slices with some crumbled feta---yummy and easy appetizer. It makes a smaller batch so you may want to double it if you have a lot of peppers. Recipe from Small-Batch Preserving. (Please use appropriate canning methods.) Added note: This recipe just won 1st prize at the Ventura County Fair!
Provided by Zetty66
Categories Peppers
Time 45m
Yield 4 half pint jars, 20 serving(s)
Number Of Ingredients 9
Steps:
- Roast peppers and garlic on a rack under the broiler until skins are blistered and starting to blacken. Place peppers in a paper bag until cool enough to handle; set garlic aside. When peppers are cool, remove skins, cores and seeds. Cut lenghwise into strips about 1 inch wide; set aside.
- Combine wine, vinegars, onion, sugar, oregano and salt in a small suacepan. Squeeze roasted garlic to remove from skin, mash and add to saucepan. Bring mixture to a boil over high heat, reduce heat and boil gently for 5 minutes.
- Remove hot jars from canner and pack peppers into jars to within 3/4 inch of top rim, being careful not to pack too tightly. Pour boiling vinegar mixture including onions to within 1/2 inch to rim. Process 15 mintues for half-pint jars.
Nutrition Facts : Calories 19.6, Fat 0.1, Sodium 117.6, Carbohydrate 3.4, Fiber 0.5, Sugar 2.5, Protein 0.3
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