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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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