Ravelly Followers


If you are a "non-responder or OpenID-er" which to me means I have no way of responding to a comment that you've left, please leave a way for me to get in touch with you, especially if you're participating in a blog give-away or if you are asking for information or links.
By leaving your email within your comment, I can find you. I realize that this is sometimes a scary thing to do with scams and all but if you disguise the email as say.....
me at yahoo dot com
this is the perfect way to hide from the unwanted eye. So please help me out if you are one of the non-responders.
Thank you, in advance.....Ravelly Rhonda!!

Dec 13, 2012

Pickled Peppers


My wonderful neighbor gave me a bag of bell peppers the other day, and boy did they look delicious. She was talking about freezing her's but I immediately had thoughts of canning mine. So here's the results and the  very quick recipe.

  • 2 1/2  to 3 pounds of bell peppers ( I mixed in 1 large red bell pepper for coloring)
  • 3 medium onions
  • 3 large jalapeno peppers
  • 5 cups cider vinegar
  • 1 1/4 cup water
  • 5 teaspoons canning salt
  • 2 tablespoons celery seed
  • 4 Tablespoons mustard seed

This is a "cold bath" type of canning method, so read up on the process because it really isn't any cold water involved.... LOL
I used pint jars and one quart jar just because I didn't want to buy more in this late season.
Prepare canning bath (meaning in very large pot boil water to place mason jar content into)

Clean and seed bell peppers and jalapeno peppers. Slice bell peppers into thin strips and jalapenos into rings.
Peel and slice onions into 1/2 inch thick slices to be placed in jar at very bottom and very top.
In a medium sauce pan, pour vinegar, canning salt and water. Bring to a boil.
Mix celery seed and mustard seed together
Make sure that mason jars are clean before packing veggies inside.
My method is:
  • onion slice
  • bell peppers strips packed tightly
  • jalapeno pepper slices
  • sprinkle 1/2 to 1 teaspoon of seed mixture
  • onion slice
  • Pour vinegar mixture over top leaving 1/4 inch at top of jars.

Process in water bath for approximately 20 minutes. Remove and allow to cool at room temp. When lids pop.... this is a good thing!! 

My little Mug Rug Give-away is still in progress. To get in on the action, just leave a comment and mention MUG  RUG  in the comment to be placed in the hat.


Gene Black said...

I like the onion slices in there...I also love to add some garlic cloves (whole but peeled and slightly crushed. Then I fish those out and eat them once the jar is opened. mmmm.
This came about when Mom was canning pickles and accidentally left a few garlic cloves in one year. I got one and told her - next year just leave all the garlic IN it doesn't hurt the flavor and there is a little extra to eat! heheehee

Kathy Shea Mormino said...

Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2013/01/clever-chicks-blog-hop-16-hogwash-soaps.html

I hope you can make it!


Kathy Shea Mormino

The Chicken Chick


Don't count the days, make the days count!


H2H 2013 logo


Related Posts with Thumbnails