Pickled Sweet Peppers
Red, green, and orange bell peppers and onion packed into jars with a sweet-tangy cider vinegar brine (garlic, turmeric, peppercorns, mustard seed, celery seed), then water-bath processed for shelf-stable jars. Amazing on sandwiches, steak and cheese subs, and salads.
Equipment
- Large Pot
- 16-quart canning pot
- Wide-mouth funnel
- Canning jars and lids
Ingredients
Brine
- 1 tbsp pickling or kosher salt
- 6 cups cider vinegar
- 2 cups white vinegar
- 4 cups water
- 6 cups granulated sugar
- 8-10 cloves garlic smashed
- 1/2 tbsp turmeric powder
- 1 tbsp whole peppercorns
- 1 tsp mustard seed
- 1 tsp celery seed
Vegetables
- 4 1/2-5 pounds red, green, and orange bell peppers sliced 1/4-inch thick
- 1 large onion halved and thinly sliced
Instructions
- Make the Brine: In a large pot, combine the salt, cider vinegar, white vinegar, water, sugar, garlic, and spices. Bring to a boil over medium to high heat.
- Pack the Jars: Sterilize your jars in a 16-quart canning pot. Pack the sliced peppers and onions into the jars, pressing down to compact, ensuring plenty of peppers and onions in each jar since they will rise up during processing.
- Add the Brine: Using a wide-mouth funnel, ladle the hot brine over the peppers and onions, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the rim with a clean, damp paper towel. Center the lid on the jar and apply the band until fingertip tight.
- Process: Place the jars in a water bath and process for 15 minutes, adjusting for altitude. Remove from the water bath and let cool completely on the counter for 24 hours.
- Rest and Store: For the best flavor, let stand for 3 to 4 weeks before enjoying. Store in a cool, dry place for up to 1 year. Once opened, store in the refrigerator.
Notes
Pack the jars generously since the peppers settle during processing. Measure the 1/2-inch headspace carefully and remove air bubbles thoroughly for a proper seal. Adjust processing time for your altitude. Let jars rest 3 to 4 weeks before eating for the best flavor. Check that lids have sealed properly (should not flex when pressed) before storing at room temperature; refrigerate and use promptly any jars that didn't seal. Leftover brine can be refrigerated a few days or used for more jars. Recipe makes about 8 to 12 jars. Note: this is a water bath canning recipe; follow the processing time, headspace, and altitude adjustment exactly as given for safe, shelf-stable results.