RCI-VG.005.0160.001
Pickled Peppers for Abundant Supply of Bell Peppers
My Aunt Maggie made these every summer and canned them as far back as I can remember. I got this recipe from her in 1984 and she had used it for years. Date and source unknown.
Prep15 min
Cook50 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 6 unit
- 6 unit
- white onions3 largechopped very fine
- 3 tablespoons
- 2 pints
- 2 cups
Method
1
Wash all bell peppers thoroughly under cool running water and pat dry with paper towels. Remove the stems, seeds, and white membranes from each pepper, then slice them into uniform strips or rings approximately ¼-inch wide.
2
Chop the white onions very finely by hand or with a knife until they reach a consistent, small dice size.
3
In a large, non-reactive pot, combine the vinegar, granulated sugar, and salt. Stir until the sugar and salt fully dissolve, then bring the mixture to a boil over medium-high heat.
8 minutes
4
Once the liquid is boiling, add the sliced peppers and chopped onions to the pot, stirring gently to ensure all ingredients are submerged in the pickling liquid.
5
Reduce the heat to medium and allow the mixture to simmer gently, stirring occasionally, until the peppers have softened slightly but still retain some crispness.
15 minutes
6
While the peppers are cooking, sterilize canning jars by placing them in boiling water for 10 minutes, or run them through a hot dishwasher cycle.
7
Remove the pot from heat and carefully ladle the hot peppers and pickling liquid into the sterilized jars, leaving about ½-inch headspace at the top of each jar.
8
Wipe the rim of each jar with a clean, damp cloth to remove any residual brine, then seal with hot lids and bands, tightening them until snug but not over-tight.
9
Allow the jars to cool at room temperature for several hours or overnight, undisturbed; you should hear a seal pop as each jar cools, indicating a successful seal.
10
Store the sealed jars in a cool, dark place such as a pantry or basement for at least 2-3 weeks before opening to allow the flavors to fully develop and meld.