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LOCATION: Recipes >> Preserving >> Pickled Bell Peppers 03

Print this Recipe    Pickled Bell Peppers 03

Pickled Bell Peppers

Wash peppers and slice or quarter, removing the seeds and any pulp.
Put into hot clean jars.

For the brine use 2 quarts of vinegar with a cup of sugar, add
sugar to vinegar and bring to boil, pour over peppers leaving 1/2"
headspace, seal. Process in BWB canner for 10 minutes.

These peppers have no salt. You could add 1 teaspoon per jar and
see how they came out. You could also try with just the salt and
vinegar and no sugar. I'd make up a pint each way and see. Make
sure you mark the lid with a magic marker when you seal them so
you know which is which!

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