Ingredients
7 lb firm bell peppers
3 1/2 cup sugar
3 cup vinegar (5 percent)
3 cup water
9 garlic cloves
4 1/2 tsp canning or pickling salt
Directions
Yield: About 9 pints
Procedure: 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 according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Bell Peppers in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 9 pints
Pickled Bell Peppers Recipe brought to you by Recipe Ideas
Categories: Vegetable
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We hope you enjoy this Pickled Bell Peppers recipe.
