Pickled Bell Peppers

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Sweet and tangy bell pepper strips in a vinegar syrup, water bath canned for the pantry shelf. A tested NCHFP recipe.

Prep Time40

Cook Time10

Canning Time10

Total Time1

Course: pickles

Cuisine: American

Keyword: pickled bell peppers

Servings: servings, makes 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 or 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 non reactive 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.
Place half a clove of garlic and 1/4 teaspoon of pickling salt in each sterilized half pint jar, or a full clove and 1/2 teaspoon in each pint jar. 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.
Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off the heat, remove the canner lid, and let the jars rest 5 minutes before removing them. Cool undisturbed 12 to 24 hours, then check the seals.

Notes

Use 5% Vinegar: The acidity is the safety control. Do not 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.

For Crisp Peppers: Use firm, thick walled peppers, cut strips about half an inch wide, and bring the peppers back to a boil in the syrup rather than cooking them in it. Pickle Crisp at 1/8 teaspoon per pint is optional.

Wait to Open: Let the jars sit two weeks before opening so the syrup works into the pepper strips.

Storage: Sealed jars keep 12 to 18 months in a cool, dark place. Refrigerate after opening.

Altitude Adjustments: 0 to 1,000 feet: 5 minutes. 1,001 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes. Half pints and pints process for the same time.

Nutrition