Sweet And Spicy Pickled Mini Peppers Recipes

PICKLED SWEET PEPPERS

Pickled Sweet Peppers image

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

Ingredients

5 large sweet red peppers
8 banana peppers (about 1 pound)
1 medium onion, thinly sliced
8 garlic cloves, peeled
4 teaspoons canola oil
2-1/2 cups water
2-1/2 cups white vinegar
1-1/4 cups sugar
2 teaspoons canning salt

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

SWEET AND SPICY PICKLED MINI PEPPERS

Sweet and Spicy Pickled Mini Peppers image

A quick and easy way for pickling peppers!

Provided by Holly Gray

Number Of Ingredients 6

Ingredients

1/2 pound sweet mini peppers
1 1/2 cups white wine vinegar
1/4 cup water
1 1/2 teaspoons white sugar
2 teaspoons sea salt
1/2 teaspoon crushed red pepper flakes

Steps:

Add all of the sliced mini peppers to an 8-ounce jar.
Into a small-size saucepan over medium-high heat, add white wine vinegar, water, sugar, sea salt, and crushed red pepper flakes. Bring just to a boil then remove from heat.
Pour the vinegar mixture into the jar with the sliced peppers.
Seal the jars with a lid or plastic wrap, and let cool to room temperature.
Refrigerate for at least 24 hours before serving.

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