Hot Pickled Sweet Peppers
- Ready In:
- 1hr 45mins
- Ingredients:
- 7
- Yields:
-
6 pints
ingredients
- 4 1⁄2 4 1/2 lbs red sweet peppers or 4 1/2 lbs yellow sweet peppers
- 1 1⁄2 lbs hot peppers (can be mixed variety)
- 6 1⁄2 cups white vinegar or 6 1/2 cups cider vinegar
- 1 1⁄3 cups water
- 2⁄3 cup sugar
- 4 teaspoons pickling salt
- 3 garlic cloves, peeled
directions
- Cut sweet peppers into quarters; remove stem, seeds and membranes.
- Place cut side down on a foil lined large baking sheet.
- Bake at 450° for 20 minutes, or till skins become bubbly and dark.
- Place peppers in clean brown paper bag, roll down top tight and let set 10 minutes.
- When cool enough to handle, peel skin from peppers gently; set aside.
- Remove stems and& seeds from hot peppers; slice into rings.
- In a saucepan combine vinegar, water, sugar, salt and garlic.
- Heat to boiling; reduce heat and simmer uncovered 10 minutes.
- Remove garlic.
- Place sweet and hot peppers in hot, sterile jars leaving 1/2-inch head space.
- Pour hot liquid over peppers, leaving 1/2-inch head space; remove air bubbles.
- Wipe jar rims, adjust lids and process in boiling water bath 15 minutes for pints.
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RECIPE SUBMITTED BY
Iron Bloomers
United States
Just a bit about me............I'm short!