Russ's Pickled Peppers
Time needed
30 min
preparation
+
20 min
cooking
Serving Size / Yield
6-8
Ingredients
- 3 lbs. green and red bell peppers
- boiling water
- 2 1/2 C. white vinegar
- 2 1/2 C. water
- 1 1/4 C. sugar
- 1 clove garlic (in each pint)
- 1 tsp. salad oil (in each pint)
- 1/2 tsp. canning salt (in each pint)
Directions
Remove seed pods and white seams from peppers. Cut lengthwise in 3/4-inch strips. Place in a bowl and cover with boiling water. Let stand 5 minutes. Drain. Combine vinegar, water, and sugar in saucepan and simmer for 5 minutes. Pack peppers in hot sterilized pint jars. To each jar, add 1 clove garlic, 1 teaspoon salad oil, and 1/2 teaspoon salt. Pour hot liquid over peppers to within 1/2 inch of top of jar. Make sure vinegar solution covers peppers. Cap each jar at once. Ready to eat in one week.
