russ's pickled peppers

Name: Russ's Pickled Peppers
Prep time: 30 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 3 lbs. green and red bell peppers; boiling water; 2 1/2 C. white vinegar; 2 1/2 C. water; 1 1/4 C. sugar; 1 clove garlic (in each pint); 1 tsp. salad oil (in each pint); 1/2 tsp. canning salt (in each pint)

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Peter Piper's pickled peppers never tasted so good.

(2 ratings)

yield 6 -8

prep time 30 Min

cook time 20 Min

method Canning/Preserving

Ingredients For russ's pickled peppers

3 lbs. green and red bell peppers
boiling water
2 1/2 C. white vinegar
2 1/2 C. water
1 1/4 C. sugar
1 clove garlic (in each pint)
1 tsp. salad oil (in each pint)
1/2 tsp. canning salt (in each pint)

How To Make russ's pickled peppers

1
Remove seed pods and white seams from peppers. Cut lengthwise in 3/4-inch strips. Place in a bowl and cover with boiling water. Let stand 5 minutes. Drain. Combine vinegar, water, and sugar in saucepan and simmer for 5 minutes. Pack peppers in hot sterilized pint jars. To each jar, add 1 clove garlic, 1 teaspoon salad oil, and 1/2 teaspoon salt. Pour hot liquid over peppers to within 1/2 inch of top of jar. Make sure vinegar solution covers peppers. Cap each jar at once. Ready to eat in one week.
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