Preparing and Canning Pickled Vegetables
Pickled Bell Peppers
- 7 lbs firm bell peppers
- 3-1/2 cups sugar
- 3 cups vinegar (5 percent)
- 3 cups water
- 9 cloves garlic
- 4-1/2 tsp canning or pickling salt
Yield: About 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Wash peppers, cut into quarters, remove cores and seeds, and cut away any
blemishes. Slice peppers in strips. Boil sugar, vinegar, and water for 1 minute. Add peppers and
bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the
amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch
Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Pickled Bell Peppers in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
||Half-pints or Pints
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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