Pickled Sweet Peppers Recipe
Are you looking for a Pickled Sweet Peppers recipe that gives a tasty twist to your meal? This compelling Pickled Sweet Peppers is the Side Dish of choice for a winning meal. The main ingredient in this recipe is Vegetable. Treat your family to this Pickled Sweet Peppers and they are going to adore you for it.
Ingredients
1 c.sugar
1 c.vinegar
1 tsp.salt
Yellow banana peppers
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.
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
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
