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Pickled Sweet Peppers

Bright, tangy, and full of flavor, pickled sweet peppers add crunch and a mild kick to sandwiches, bowls, and salads. This easy recipe yields jars of pickled peppers and lasts for months.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 5 jars
Course: Condiment, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 large sweet red peppers
  • 8 pieces banana peppers About 1 pound
  • 1 medium onion, thinly sliced
  • 8 cloves garlic, peeled
  • 4 teaspoons canola oil
  • 2.5 cups water
  • 2.5 cups white vinegar
  • 1.25 cups sugar Can be reduced for diabetic-friendly option
  • 2 teaspoons canning salt

Method
 

Preparation
  1. Cut red and banana peppers into strips, discarding seeds.
  2. Pack peppers into 5 hot 1-pint jars to within 1/2 inch of the top.
  3. Divide the onion, garlic, and oil among jars.
Canning
  1. In a large saucepan, bring water, vinegar, sugar, and salt to a boil.
  2. Carefully ladle hot liquid over the pepper mixture, leaving 1/2 inch headspace.
  3. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid.
  4. Wipe rims, center lids on jars, and screw on bands until fingertip tight.
  5. Place jars into canner with simmering water, ensuring that they are completely covered.
  6. Bring to a boil and process for 15 minutes.
  7. Remove jars and cool.

Notes

Store sealed jars in a cool, dark place for up to one year. Once opened, keep jars in the fridge and use within 1 to 2 months for best flavor. Always use a clean utensil to avoid contamination.