Best 5 Pickled Sweet Peppers Recipes
Pickled sweet peppers are a delightful and versatile delicacy that can enhance any meal. Whether you prefer them as a tangy complement to a sandwich, a savory addition to a salad, or a sweet and spicy snack, there's a pickled sweet pepper recipe that will tantalize your taste buds. These bite-sized treats are crafted from crisp, colorful peppers, marinated in a flavorful brine solution that transforms them into a culinary delight. Discover the art of pickling sweet peppers and explore the myriad ways to incorporate this delectable treat into your culinary adventures.
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SWEET PICKLED BANANA PEPPERS
I love these peppers on hot dogs, hamburgers or what ever. They are so easy to make. You can double the recipe with no problem. I have never water bathed these pickles the jars have always sealed securely and I have used them a year or so later, Just be sure that the top has sealed and you have heard it POP. If the jar does not seal fully store in the fridge and use within a couple of months. As you can see from the picture, I often mix hot Jalapeno, Anaheim, Banana and any other peppers on hand - the result is medium hot pickled peppers. If you are at all concerned about food safety and would feel better water-bathing them, by all means do so - Just follow the instructions is any canning book - I recommend 15 minutes in the water-bath.
Provided by Bergy
Categories Vegetable
Time 35m
Yield 2 1/2 pint jars
Number Of Ingredients 5
Steps:
- Sterilize 2- 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place peppers in the 1/2 pint jars.
- Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
- Be sure the edge of the jar has no juice on it.
- Place lids and screw on bands finger-tip tight.
- Seal jar and leave for 2 weeks.**.
- **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
PICKLED SWEET PEPPERS
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. -Edna Clemens, West Branch, Michigan
Provided by Taste of Home
Time 50m
Yield 5 pints.
Number Of Ingredients 9
Steps:
- Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
JOE'S SWEET PICKLED BANANA PEPPERS
My own recipe. My wife and i love these sweet peppers. They are great on hot dogs,hamburgers,sub sandwiches or just about anything you wanna put them on or in.
Provided by Chef Teer
Categories Peppers
Time 1h
Yield 2 pint jars, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sterilize 2- 1/2 pint jars.
- Bring the peppers corns,vinegar, sugar, mustard seed, celery seed, and remaining ingredients to a rolling boil.
- Remove bay leaves unless you prefer to leave in for appearance.
- Place peppers in the 1/2 pint jars.
- Pour on the pickling juice.
- Bring brine to within 1/2" of the top.
- Be sure the edge of the jar has no juice on it.
- Seal in jars and leave for 2 weeks before opening.**.
- **This is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.
PICKLED ONIONS WITH SWEET BELL PEPPERS
Steps:
- To prepare the pickling liquid, place the peppercorns, oregano, bay leaves, cloves, and garlic in cheesecloth and tie into a pouch. In a saucepan, place the seasoning bundle, the 2 cups water, vinegar, salt, and sugar and simmer over medium-low heat for 30 minutes. Remove and discard the seasoning pouch. Add the onions and bell peppers to the pickling liquid and bring to a boil over medium-high heat. Remove from the heat when the liquid comes to a boil. Transfer to a container.
- The vegetables will keep in the liquid for about 1 month in the refrigerator.
PICKLED SWEET BELL PEPPERS
Make and share this Pickled Sweet Bell Peppers recipe from Food.com.
Provided by Maryland Jim
Categories Peppers
Time 50m
Yield 4 pints
Number Of Ingredients 8
Steps:
- Wash and remove seeds from peppers. Cut into strips.
- Cook 3 minutes in boiling water. Drain.
- Combine all ingredients and bring to a boil.
- Simmer 5 minutes.
- Pack peppers in prepared jars, cover with pickling mixture.
- Seal and process in boiling water bath for 10 minutes for pints, 15 minutes for quarts.
Nutrition Facts : Calories 474, Fat 0.7, SaturatedFat 0.2, Sodium 598.9, Carbohydrate 115, Fiber 5, Sugar 107.2, Protein 2.7
Tips for Pickling Sweet Peppers:
- Choose the right peppers: Use firm, ripe sweet peppers of any color. Bell peppers are a popular choice, but you can also use smaller varieties like cherry peppers or banana peppers.
- Prepare the peppers: Wash the peppers thoroughly and remove the stems and seeds. Cut the peppers into desired shapes, such as strips, rings, or wedges.
- Make the pickling solution: Combine vinegar, water, sugar, salt, and spices in a saucepan. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat and let cool slightly.
- Pack the peppers in jars: Place the pepper slices in clean glass jars. Pour the pickling solution over the peppers, leaving about 1 inch of headspace at the top of the jar.
- Seal the jars: Wipe the rims of the jars with a clean cloth. Place the lids on the jars and screw them on tightly.
- Process the jars: Place the jars in a boiling water bath for the recommended processing time. This will vary depending on the type of peppers and the size of the jars.
- Let the pickles cool: Remove the jars from the boiling water bath and let them cool completely. Once cooled, store the pickles in a cool, dark place for at least 2 weeks before eating.
Conclusion:
Pickled sweet peppers are a delicious and versatile condiment that can be used in a variety of dishes. They are a great way to preserve peppers and enjoy them all year long. With a little planning and effort, you can easily make your own pickled sweet peppers at home. So next time you have a surplus of peppers, give pickling a try! You won't be disappointed.
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