Pickled Bell Peppers

Gather

Ingredients

• 7 lbs firm bell peppers
• 3-1/2 cups sugar
• 3 cups vinegar (5 percent)
• 3 cups water
• 9 cloves garlic
• 4-1/2 tsp canning or pickling salt

Preserve

Instructions

1. 01

   In a boiling-water canner, because the base process is only 5 minutes, sterilize the half-pint or pint jars first and keep them hot. Wash and quarter the peppers, remove cores, seeds, and blemishes, then cut them into strips.
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2. 02

   Boil the sugar, 5% vinegar, and water for 1 minute. Add the pepper strips and bring the mixture back to a boil.

3. 03

   For each half-pint, add ½ garlic clove and ¼ teaspoon salt; use twice those amounts in each pint. Fill with peppers and hot vinegar liquid, retaining ½-inch headspace. Remove air, wipe the rims, and apply lids.

4. 04

   Boiling-water process half-pints or pints for 5 minutes at 0-1,000 ft. Use the elevation tool to add the required time above 1,000 ft.
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