Pickled Peppers

Name: Pickled Peppers
Total time: 1 h
Yield: 5 pint jars
Ingredients: 4 red bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips; 4 yellow bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips; 4 green bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips; 3 cups white vinegar; 3 cups sugar; 2 tablespoons kosher salt; 5 cloves garlic; 5 teaspoons olive oil

By Molly O'Neill

Total Time: 1 hour
Rating: 3(36)
Comments: Read comments

Featured in: Food; Well Preserved

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Ingredients

Yield:5 pint jars

4red bell peppers, stemmed, seeded and cut into ½-inch-wide strips
4yellow bell peppers, stemmed, seeded and cut into ½-inch-wide strips
4green bell peppers, stemmed, seeded and cut into ½-inch-wide strips
3cups white vinegar
3cups sugar
2tablespoons kosher salt
5cloves garlic
5teaspoons olive oil

Ingredient Substitution Guide

Preparation

Step 1
Sterilize jars: wash 5 pint (2-cup) canning jars with new 1- or 2-piece lids in hot, soapy water and rinse well. Place jars on a rack in a large kettle. (Jars should not touch the bottom of the kettle.) Fill kettle with water until jars are completely covered. Bring to a boil and boil 15 minutes. Leave jars in the hot water, removing them with tongs as you fill them. Place lids in a large saucepan and cover with water. Bring to a boil and boil 5 minutes. Leave lids in hot water, taking them out as you need them.
Step 2
Bring a large kettle ¼ full of lightly salted water to a boil and add the peppers. Simmer until tender, about 10 minutes. Drain and set aside.
Step 3
Return kettle to the heat and add the vinegar, sugar and salt. Bring to a boil, stirring, and add the peppers. Return to a boil. Place 1 clove of garlic and 1 teaspoon of olive oil in each jar and pack the peppers gently into the jars, leaving about 1/4inch of space below the lip. Pour enough liquid into the jars to cover the peppers. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
Step 4
Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (they must not touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.
Step 5
Using tongs, remove jars from the kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.