Pickled Peppers

Recipe by Margaret Santelman, Seville, Medina

First place, 3303, Class No.3 (All Other), 2016  | Baking Temperature: Water Bath | Baking Time: 10 minutes | Yield of Recipe: 8 pints

Ingredients 

  • •Bell peppers (approx 25 large peppers)
  • •6 cups of white vinegar
  • •2 cups water
  • •3 cloves of garlic
  • •Mustard Seed (1/2 tsp in each pint jar)

Ingredients

  • •Sterilize pint canning jars
  • •Prepare, pickling liquid — 6 cups white vinegar, 2 cups water, 3 cloves of garlic. Bring to simmer.
  • •Pack sliced peppers into pint canning jars
  • •Add 1/2 tsp of Mustard Seed to each pint jar, add pickling liquid.
  • •Process using water bath – 10 minutes
  • • Remove jars from bath – allow jars to cool at room temp.
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