How to Make Pickled Sweet Peppers
pickled sweet bell peppers made with vinegar, garlic, and turmeric. Perfect for sandwiches and pizza!
- Yield: 4 pints 1x
Ingredients
Scale
- 6 large bell peppers
- 3 cups distilled white vinegar (5% acidity)
- 2 cups water
- 3 Tablespoons salt
- 1 teaspoon turmeric
- 4 cloves garlic
Instructions
- Combine vinegar, water, salt, and turmeric in a saucepan, and heat over medium heat, stirring a few times to dissolve the salt.
- While the pickling brine is heating, deseed peppers, and cut them into your preferred sized. I like mine in relatively thin strips, but whatever you prefer is fine.
- Prepare your canning jars by washing them in a dishwasher, or bringing to a boil in your water bath canner.
- After jars are sterile, remove them from the hot water, and drain.
- Add a peeled clove of garlic to the bottom of each jar.
- Pack bell peppers into jars firmly, but not overly tight, leaving a half inch headspace.
- When pickling brine has come to a boil, remove from heat, and pour over jarred peppers to cover completely.
- Wipe any splatter off of rims, and screw down lids and rings firmly. (I use Denali Lids which have a seal guarantee)
- Place in prepared hot water bath canner, making sure water covers jars by a depth of at least an inch.
- Bring to a rolling boil, and process for ten minutes.
- Remove canner from heat and allow to cool 15 minutes before removing the jars to a place where they can cool completely, undisturbed. Be careful to keep jars safe from drafts while they’re hot. I like to cover them with a bath towel to insulate them against temperature changes that could cause jars to break.
- After 24 hours, check seals, and wash jars if needed.
- Store in a cool place out of direct light.