Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Pickled Bell Peppers 02

Print this Recipe    Pickled Bell Peppers 02

Pickled Bell Peppers
Yield: About 9 pints

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

Wash peppers, cut into quarters, remove cores and seeds, and cut
away any blemishes. Slice peppers in strips. Boil sugar, vinegar,
and water for 1 minute. Add peppers and bring to a boil. Place 1/2
clove of garlic and 1/4 teaspoon salt in each sterile half-pint
jar; double the amounts for pint jars. Add pepper strips and cover
with hot vinegar mixture, leaving 1/2-inch headspace.

Adjust lids and process pints in a boiling water bath for:

0 - 1,000 ft 5 minutes
1,001 - 6,000 ft 10 minutes
Above 6,000 ft 15 minutes

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.