Best Pickled Sweet Bell Peppers Recipes

Sweet and Sour Pickled Bell Peppers by the Jar image

Provided by threeovens

Categories Peppers

Time 40m

Yield 1 pint, 12 serving(s)

Number Of Ingredients 12

3/4 lb bell pepper (it looks better if you use a mix of red, green, yellow and orange)
1/2 onion, halved and thinly sliced
1 cup sugar
1 cup water
3/4 cup distilled white vinegar
1/2 cup cider vinegar
1 teaspoon celery seed
1 teaspoon black peppercorns
1/4 teaspoon yellow mustard seeds
1 garlic clove, smashed
1 bay leaf
1/2 teaspoon salt

Steps:

Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions.
In a large saucepan, combine sugar, water, vinegars, celery seeds, peppercorns, mustard seeds, garlic, bay leaf, and salt; bring to a boil, stirring to dissolve the sugar.
Reduce heat to low and simmer, covered, for 15 to 20 minutes.
Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool.
Cover and store in the refrigerator up to 6 months.

Nutrition Facts : Calories 78.6, Fat 0.1, Sodium 99.8, Carbohydrate 18.8, Fiber 0.7, Sugar 17.6, Protein 0.4

Pickled Onions with Sweet Bell Peppers image

Yield makes 4 cups

Number Of Ingredients 12

8 whole black peppercorns
2 teaspoons dried Mexican oregano, toasted (page 161)
2 bay leaves
2 whole cloves
3 cloves garlic
2 cups water
2 cups distilled white vinegar
2 1/2 teaspoons kosher salt
1 1/2 tablespoons sugar
2 red onions, very thinly sliced
1 sweet red bell pepper, cored, seeded, and thinly sliced
1 sweet yellow bell pepper, cored, seeded, and thinly sliced

Steps:

To prepare the pickling liquid, place the peppercorns, oregano, bay leaves, cloves, and garlic in cheesecloth and tie into a pouch. In a saucepan, place the seasoning bundle, the 2 cups water, vinegar, salt, and sugar and simmer over medium-low heat for 30 minutes. Remove and discard the seasoning pouch. Add the onions and bell peppers to the pickling liquid and bring to a boil over medium-high heat. Remove from the heat when the liquid comes to a boil. Transfer to a container.
The vegetables will keep in the liquid for about 1 month in the refrigerator.

Pickled Sweet Bell Peppers image

Provided by Maryland Jim

Categories Peppers

Time 50m

Yield 4 pints

Number Of Ingredients 8

2 1/2 lbs bell peppers (I used green, red and yellow peppers)
2 cups sugar
2 cups cider vinegar
2 cups water
1/2 teaspoon celery seed
1/2 teaspoon mustard seeds
2 garlic cloves, crushed
1 teaspoon salt

Steps:

Wash and remove seeds from peppers. Cut into strips.
Cook 3 minutes in boiling water. Drain.
Combine all ingredients and bring to a boil.
Simmer 5 minutes.
Pack peppers in prepared jars, cover with pickling mixture.
Seal and process in boiling water bath for 10 minutes for pints, 15 minutes for quarts.

Nutrition Facts : Calories 474, Fat 0.7, SaturatedFat 0.2, Sodium 598.9, Carbohydrate 115, Fiber 5, Sugar 107.2, Protein 2.7