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!! 

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