Prep Time: 35 min Cook Time: 25 min Difficulty: Easy Servings: About 8 pints
- 4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
- 1-1/2 cups canning salt
- 4 quarts plus 2 cups water, divided
- 10 cups white vinegar
- 1/4 cup sugar
- 2 garlic cloves, peeled
Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again.
Cut 2 small slits in each pepper.
Dissolve salt in 4 quarts water.
Pour over peppers; let stand 12 to 18 hours in a cool place.
Drain; rinse and drain thoroughly.
In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic.
Prep jars for canning.
Pack peppers into hot pint jars, leaving 1/2-in. headspace.
Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace.
Remove air bubbles with a non-metallic utensil. Adjust lids.
Process 10 minutes in a boiling-water canner.
1/4 cup: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 2656mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.