Best Pickled Bell Peppers Recipes

PICKLED BELL PEPPERS

Steps:

• In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.

SWEET AND SOUR PICKLED BELL PEPPERS BY THE JAR

Steps:

• Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions.
• In a large saucepan, combine sugar, water, vinegars, celery seeds, peppercorns, mustard seeds, garlic, bay leaf, and salt; bring to a boil, stirring to dissolve the sugar.
• Reduce heat to low and simmer, covered, for 15 to 20 minutes.
• Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool.
• Cover and store in the refrigerator up to 6 months.

PICKLED ONIONS WITH SWEET BELL PEPPERS

Steps:

• To prepare the pickling liquid, place the peppercorns, oregano, bay leaves, cloves, and garlic in cheesecloth and tie into a pouch. In a saucepan, place the seasoning bundle, the 2 cups water, vinegar, salt, and sugar and simmer over medium-low heat for 30 minutes. Remove and discard the seasoning pouch. Add the onions and bell peppers to the pickling liquid and bring to a boil over medium-high heat. Remove from the heat when the liquid comes to a boil. Transfer to a container.
• The vegetables will keep in the liquid for about 1 month in the refrigerator.

PICKLED SWEET BELL PEPPERS

Steps:

• Wash and remove seeds from peppers. Cut into strips.
• Cook 3 minutes in boiling water. Drain.
• Combine all ingredients and bring to a boil.
• Simmer 5 minutes.
• Pack peppers in prepared jars, cover with pickling mixture.
• Seal and process in boiling water bath for 10 minutes for pints, 15 minutes for quarts.

POP'S PICKLED BELL PEPPERS

Steps:

• In medium size saucepan, simmer vinegar, water and sugar for 5 minutes.
• Slice peppers, removing seeds.
• Place peppers in glass jar (can use any type of glass jar with tight fitting lid).
• Pour liquid mixture over peppers leaving 1/2-inch headspace.
• Allow to cool and then place tight fitting lid on; store in refrigerator.
• Best if left in refrigerator to marinate for at least 24-48 hours before serving. The longer they marinate, more garlic flavor is absorbed. Will last for 2 weeks or more in refrigerator.

PICKLED BELL PEPPERS

Steps:

• Combine vinegar, sugar, oil, and salt in pot.
• Heat over medium-low, stirring often, until sugar is completely dissolved.
• Place cucumbers, peppers, and onion in 2 large glass canning jars (quart size).
• Cover with hot vinegar mixture.
• Cover, let cool, and refrigerate for 24 hours before serving.