Pickled Pepper Recipe for Home Canning
This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.
Servings: 40 servings, makes 5 cups (or 5 half pint jars)
Equipment
Ingredients
- 5 Cups Peppers diced, Mix of Hot and Sweet
- 5 cloves Garlic
- 2 Cups Cider Vinegar
- 1 Cup Water
- 2 tsp Canning Salt
- 1 tsp Sugar
Instructions
- Begin by preheating your water bath canner.
- Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
- Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
- Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
- Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 141mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 15mg | Calcium: 3mg | Iron: 0.1mg