Pickled bell peppers

Yield: 9 Pints

Measure Ingredient
7 pounds Firm bell peppers
3½ cup Sugar
3 cups Vinegar (5 percent)
3 cups Water
9 Garlic cloves
4½ teaspoon Canning or pickling salt
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

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 ½ clove of garlic and ¼ teaspoon salt in each sterile half-pint jar; double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving ½-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.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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