Tuesday, July 28, 2009

Pickled Bell Peppers

Peter Piper picked a peck of pickled peppers...

You can pickle any kind of pepper. I think jalapenos are probably the most common type to get pickled. I personally have a fondness for for pickled bell peppers. I think they make a lunch time sandwich more fun. They can be made more colorful by including some red or yellow peppers.

I usually make them with just garlic, but this time I decided to throw in some ginger too. A fun thing about pickles is that you can be creative about what spices you use.

Bell peppers happen to be just about the right height to fit 1/2 pint. They are kind of short for the pint jar I have them pictured in, so they are floating to the top.

Four peppers makes about 3 pints, so it is easy to determine how many jars you need.
Since the brine recipe here came from The Complete Book of Small-Batch Preserving:, it only makes enough for three 1/2 pint jars. It can simply be multiplied to fit the amount you are making.

Brine (for 1 1/2 pints)
1 1/2 cups vinegar
1/2 water
2 Tbs sugar
1 tsp canning salt

Cut the peppers into strips. Bring the brine to a boil. Put a garlic clove in each jar. Pack pepper strips into jar in a vertical position. Cover with brine leaving 1/2 inch inch headspace and process in a water bath. Process 1/2 pints for 15 minutes or pints for 20 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


  1. I have never thought of canning peppers! Wow!

  2. I would love to see your pantry with all your wonderful canned goods. I don't believe I've ever had a pickled pepper like this. My mouth is watering at the thought!

  3. Pickled bell peppers would be so tasty! What a great idea!

  4. Pickled hot banana pepper rings are sooooo good on sandwiches as well as homemade pizzas.

    If you haven't ever tried those, you should.


  5. I sometimes eat banana peppers on sandwiches, but I have never tried them on pizza. I will have to try that.

  6. I ate pickled bell peppers in December of 1971 while in Montana for my step-dad's funeral. They were sooo good I could have ate the whole pint with one sandwich. I will try my luck this summer. Romelda

  7. Just finished canning 12 pints of long red bell peppers. added ginger strips, bay leave, celery salt, and garlic cloves. Cant wait till winter for these babies!


Blog Widget by LinkWithin