Pickled Peppers

Recipe for Pickled Peppers
Sam Jones/Quinn Brein


1 teaspoon pickling salt
1 tablespoon sugar
2 cloves garlic
4 cups seeded, sliced peppers (sweet red, yellow, and green, and a few hot peppers if desired)
1-1/4 cups white vinegar
1 cup boiling water (approximate)


Place the salt, sugar, and garlic in a sterilized quart jar. Pack the peppers firmly into the jar, with the skins facing out. Pour in the vinegar. Fill the jar to within ½-inch of the top with boiling water. Seal and process in a boiling-water bath for 5 minutes; start counting the processing time when the water starts to boil. Set aside to cool undisturbed for 12 hours.


Makes 1 quart.

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Is the method mentioned can

Is the method mentioned can be used commercially where we need a big number of cans ?