Pickled Bell Peppers

5 from 1 vote

Pickled bell peppers are sweet and tangy pepper strips in a vinegar syrup, water bath canned for the pantry shelf. The recipe follows the tested NCHFP process.

Prep Time40

Cook Time10

Canning Time10

Total Time1

Course: pickles

Cuisine: American

Keyword: canning bell peppers, pickled bell peppers, pickled peppers, sweet pickled peppers

Servings: servings, makes about 9 pints

Equipment

Water Bath Canner
Canning Funnel
Canning Jars, Lids and Bands

Ingredients

For the Jars

7 lbs firm bell peppers
9 cloves garlic 1 clove per pint
4 1/2 tsp canning and pickling salt 1/2 tsp per pint
1 1/8 tsp Pickle Crisp optional, 1/8 tsp per pint

For the Pickling Brine

3 1/2 cups sugar
3 cups vinegar 5% acidity
3 cups water

Instructions

Wash the bell peppers and cut them into quarters. Remove the cores and seeds, cut away any blemishes, and slice the quarters lengthwise into strips about half an inch wide.
Combine the sugar, vinegar, and water in a large nonreactive pot. Bring to a boil, stirring until the sugar dissolves, and boil for 1 minute.
Add the pepper strips to the boiling syrup and bring the pot back up to a boil.
Put the garlic and pickling salt in each hot jar, using the per-pint amounts in the ingredient list and half as much in half pints. Add Pickle Crisp now if using.
Pack the hot pepper strips into the jars and cover with the hot syrup, leaving 1/2 inch headspace. Remove air bubbles, adjust the headspace, wipe the rims, and apply the lids fingertip tight.
Set the jars in a water bath canner of hot water, about 180 degrees F. Bring it to a full rolling boil, then process half pints or pints for 10 minutes, adjusting for altitude (see notes).
Turn off the heat, take the lid off the canner, and let the jars sit in the water for 5 minutes before lifting them out. Cool undisturbed for 12 to 24 hours, then check the seals.

Notes

Yield: Seven pounds of bell peppers makes about 9 pints, or about 18 half pints.

Use 5% vinegar: The acidity is the safety control. Don't reduce the vinegar or add extra water.

Pickling salt: Use pickling or canning salt, not table salt, so the syrup stays clear. The salt goes into the jars, not into the pot.

Per jar: Each pint gets 1 clove of garlic, 1/2 teaspoon of pickling salt and 1/8 teaspoon of Pickle Crisp, if you're using it. Use half as much in half pints.

For crisp peppers: Use firm, thick-walled peppers and cut the strips about half an inch wide. Bring the peppers just back to a boil in the syrup, and don't let them simmer.

Canning optional: Skip the canner and keep the jars in the refrigerator for 1 to 2 months.

Altitude adjustments: Half pints and pints process for the same time in a water bath canner.

0 to 6,000 feet: 10 minutes
Above 6,000 feet: 15 minutes

Storage: Let the jars sit two weeks before opening so the syrup works into the strips. Sealed jars keep 12 to 18 months in a cool, dark place. Refrigerate after opening.

Nutrition