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Pickled Sweet Peppers Recipe

Summary

Difficulty LevelEasyHealth IndexAverage

Main IngredientVegetable

Ingredients

	Sugar	1 Cup (16 tbs)
	Vinegar	1 Cup (16 tbs)
	Salt	1 Teaspoon
	Banana peppers	1⁄2 Cup (8 tbs) (Yellow Variety)

Nutrition Facts

Serving size: Complete recipe

Calories 849 Calories from Fat 5

% Daily Value*

Total Fat 0.54 g0.83%

Saturated Fat 0.06 g0.29%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1958.3 mg81.6%

Total Carbohydrates 206 g68.8%

Dietary Fiber 4.1 g16.3%

Sugars 202.3 g

Protein 2 g4%

Vitamin A 8.2% Vitamin C 165.4%

Calcium 3.4% Iron 3.7%

*Based on a 2000 Calorie diet

Directions

Place sugar, vinegar and salt in saucepan.
Heat and stir until sugar dissolves.
Slice peppers lengthwise; remove seed and caps.
Place in sterilized jars; pack tightly.
Pour syrup over peppers; seal.
Let set for several weeks; serve.
NOTE: Green peppers may be used.

Comments

Comments: 9 | Add a Comment

bob the grower says :

how many jars will this fill??? and how many peppers are needed for this recipe?????

Posted on: 25 March 2011 - 3:16pm

Anonymous says :

Hi it will make one jar and use about 4 to 5 peppers

Posted on: 30 March 2011 - 9:25am

Sam123 says :

hi...what is the name of the italian sweet peppers something like Jardeneir or something. Can some one please help and where can i find them in New York

Posted on: 29 October 2009 - 3:45am

foodpsychologist says :

Wow! These Pickled Sweet Peppers look delicious ! Could you please suggest a dish that this complements well ?

Posted on: 10 October 2009 - 7:04pm

FRANCISCO says :

i would like know if the pickles on the jar should stay on the frezze or room temperature?

Posted on: 17 September 2009 - 6:45am

shantihhh says :

It says to seal, I think this is what is called basic water bath process. You do the same for pickles for canning. Cover the filled jars with 1" above tops of boiling water for 10 minutes. Canning is done in mason glass jars with seals and rings. Safely and properly sealed jars keep for a very long time at room temperature, but if you use oil you will need to pressure can.

Posted on: 17 September 2009 - 3:04pm

Sue says :

I have a great simple recipe for pickled hot peppers. Clean and slice (1/4" to 1/2 inch in size) hot hungarian, jalapeno, serrano, red chili or any other hot pepper you like. Loosely pack in canning jars, add one bay leaf per jar. Heat 1 cup white vinegar, 1/4 cup olive oil, 1 Tbsp pickling spice (tie in bag to discard later) 1/4 cup water and 1 tsp canning salt to a boil, and pour over peppers in jar. Place jar lid after wiping jar rim clean; tighten band. Process 10 minutes in a boiling water bath. Do not forget the oil....its the secret ingredient which makes them so yummy! Each batch of liquid makes approx. two pint jars depending on how well packed...and I use a mesh ball instead of a bag...works just fine.

Posted on: 2 September 2009 - 9:39am

richs says :

Sue, do you think this would work with sweet Italian peppers (like "Jimmy Nardelli sweet peppers")? I've got a bunch that I don't want to lose, ...tired of frying them.

Posted on: 10 October 2009 - 6:10pm

L Wynkoop says :

Do u water bath them? I'm canning cherry peppers. All I want to do is pickle them. I need to know how. Just started canning again after 25 years of absent from it. Some things have changed. Please help me out. Thank You Lola Wynkoop

Posted on: 24 August 2009 - 8:33am