Pickled Sweet Peppers

Pickled Sweet Peppers

Prep time: 30 min

Cook time: 15 min

Serving: 5 pint jars

Ingredients:

• 5 sweet red peppers

• 1 onion, thinly sliced

• 4 tsp canola oil

• 8 banana peppers

• 8 garlic cloves, peeled

• 1 ¼ cups of sugar

• 2 ½ cups of white vinegar

• 2 tsp canning salt

• 2 ½ cups of water

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Directions:

• Firstly, slice red and banana peppers into strips. Remove seeds. Place peppers into five 1-pint jars. Top with garlic, canola oil, and onion.

• Add sugar, salt, vinegar, and water into the saucepan and boil. Place hot liquid over the pepper mixture. Remove any air bubbles from the jars. Wipe the rims and place the lid on the jars. Apply band.

• Prepare the water bath canner. Add water to the water bath canning. Bring to a boil. Place sterilized jars into the water bath canner.

• Let process for 15 minutes. After 15 minutes, remove jars from the water bath canner. Let cool it.

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Nutrition:

Calories 728, Protein 3g, Carbohydrate 171g, Fat 1g, Sugar 162g

Cooking Tips:

• Slice peppers into uniform rings or strips for even brining and beautiful presentation.

• Use a mix of red, yellow, and orange for a vibrant, eye-catching jar.

• Add a clove of garlic or a few peppercorns for subtle flavor depth.

Serving Suggestions:

• Pile onto sandwiches, wraps, or grain bowls for a punch of flavor.

• Serve alongside cheese and charcuterie for a colorful, tangy bite.

• Stir into pasta salads, pizzas, or frittatas for extra brightness.

Thanks for reading! If you make this, I’d love to hear what you think—leave a comment below!