Oh dear, it seems the sweet peppers need a little pickle in them. LOL. But not to worry, I think I have just the perfect pickled sweet peppers recipe for this job. Of course, it helps that in the past we have already successfully pulled off this pickled corn with red onions & cilantro recipe, this pickled sugar snap peas recipe as well as this pickled grapes recipe.
Speaking of pickling recipes, don’t you just love how simple they almost always are. Take this one for example, not only is it simple it also calls for readily available ingredients. In this case, you’ll also find that the prep time is actually double the cook time, of only 15 minutes. When packed and processed you can easily store the jars away in your pantry for up to 12 months. That’s why I always try to pickle a large batch of sweet peppers.
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Here’s What You’ll Need:
- pickling or kosher salt
- cider vinegar
- white vinegar
- water
- granulated sugar
- garlic
- turmeric powder
- whole peppercorns
- mustard seed
- celery seed
- red, green, and orange bell peppers
- large onion
- large pot
- jars
- water bath canner
- canning utensils
All the other ingredients, except for the peppers and the onions are used to make the brine. Whilst you bring the brine to a boil, you can use the time to sterilize your jars. When packing the jars with the peppers and onions, it is important to compact them down. The hot brine is then added to each jar and the lids are screwed on to allow for processing. After the initial 24 hours, we let our jars sit in our pantry for at least 21 days before enjoying the contents.
You can get the full recipe & instructions on the A Farm Girls Kitchen blog, here…
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