Sweet Pickled Peppers
Recipe: #186
September 16, 2011
Categories: Cucumber, Appetizers, Peppers, Canning/Preserving, July 4th Thanksgiving, more
" 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. in the water-bath. This recipe makes 2 half pint jars "
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (444.3 g)
- Calories 521.9
- Total Fat - 1.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 1261.5 mg
- Total Carbohydrate - 115.2 g
- Dietary Fiber - 4 g
- Sugars - 109.2 g
- Protein - 1.3 g
- Calcium - 166.2 mg
- Iron - 2.3 mg
- Vitamin C - 14.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Sterilize two 1/2 pint jars.
Step 2
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
Step 3
Place peppers in the 1/2 pint jars.
Step 4
Pour on the hot(have it just boiling) pickling juice and bring liquid to within 1/2" of the top.
Step 5
Be sure the edge of the jar has no juice on it.
Step 6
Place lids in warm water for 5 minutes then place on jars and srew on the ring until finger tight.
Step 7
Leave pickles for 2 weeks and enjoy.
Tips
No special items needed.
0 Reviews
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