Best Sweet Pepper Pickles Recipes

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

Ingredients

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 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 PEPPER PICKLES

Sweet Pepper Pickles image

Provided by Food Network

Categories side-dish

Time 40m

Yield 5 pints

Number Of Ingredients 12

Ingredients

2 green peppers, chopped
2 yellow peppers, chopped
2 orange peppers, chopped
2 red peppers, chopped
1 large red onion, chopped
3 cups vinegar
1 cup water
1 cup sugar
5 cloves garlic
1 teaspoon dill seeds
1 teaspoon mustard seeds
1 teaspoon celery seeds

Steps:

In a large pot, combine peppers, onion, vinegar, water and sugar. Simmer for 15 minutes. to each jar, add 1 clove garlic and each of the seasonings. Pack peppers into hot jars leaving 1/4-inch headspace. Adjust 2-piece caps. Process 10 minutes in boiling water canner.

SWEET PICKLED BANANA PEPPERS

Sweet Pickled Banana Peppers image

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

Ingredients

1/2 lb banana pepper, seeded and sliced crossways into rings
2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed

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.