How to Pickle Bell Peppers

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By Paula K. Parker
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Do you love pickled vegetables? Pickled bell peppers–-in whatever color you prefer--make a delicious and colorful side dish. If you’ve never pickled anything before, this is an easy recipe to try.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

Bell peppers, whatever color you like
Salt
Sugar
White vinegar
Canning jars
Canning rings and lids
2 saucepans
1 cup measure
½ tablespoon measure
Ladle
Knife
Spoon
Towels
Tongs

Step 1

Put water into the saucepan and bring to a boil. Wash the canning jars and set in the sink. Pour boiling water into the clean jars and let stand while preparing the peppers and brine. Put more water into the saucepan and put rings and lids in and bring to a boil.
Step 2

Measure vinegar and water in a 1 to 1 ratio; for instance, you use 1 cup water to 1 cup vinegar. The total amount of brine will depend upon the amount of peppers you are pickling. Pour the water and vinegar into the second saucepan. Measure ½ tablespoon salt and ½ tablespoon sugar for each jar; add to water and vinegar. Mix until sugar and salt dissolves and bring to a boil.
Step 3

Clean, core and cut bell peppers length-wise into 1 ½ inch wide strips while the brine is heating. Pour out water from jars and place on top of a towel on the counter. Pack each jar with peppers.
Step 4

Ladle boiling brine over peppers to within a half inch of the top of the jar. Wipe the rim of the jar with a towel to remove the excess brine. Use tongs to remove ring and lid and carefully place on top of jar. Cover the top with another towel and tighten the ring. Turn upside down while still hot until they cool.
Step 5

Store the jars in the pantry. Wait a week for the peppers to pickle before opening.

Comments

Jasper333 said

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on 11/19/2008 How long can you keep the peppers. Can the unopenend jars be out of the frigde

paulakparker said

on 4/28/2008 The amount of jars you get from this recipe depends upon the amount of peppers you have. I listed the ingredients 'per jar' so it could be adapted for differing amounts.