BHG / Crystal Hughes
Use these pickled sweet and hot peppers any place you would add pickles.
They’ll add zip toburgersand sandwiches, or big flavor tocasseroles, salads, andcharcuterie boardsor relish trays.
No need to mess with perfection.
Credit:BHG / Crystal Hughes
For the prettiest appearance, use a mix of different color bell peppers.
If you’re new to canning you may not having pickling salt on hand.
It could be called either canning salt or pickling salt.
Credit:BHG / Crystal Hughes
Cut sweet peppers into quarters, removing stems, seeds, and membranes.
Line two extra-large baking sheets with foil.
Place sweet pepper quarters, cut-sides down, on prepared baking sheets.
Credit:BHG / Crystal Hughes
Bake about 20 minutes or until skins are bubbly and dark.
Place peppers in a clean, brown paper bag; seal bag.
Let stand 10 minutes or until cool enough to handle.
Credit:BHG / Crystal Hughes
Using a paring knife, gently peel off skins; set sweet peppers aside.
Remove stems and seeds from hot chile peppers.
In a large nonreactive saucepan, combine vinegar, water, sugar, pickling salt, and garlic.
Credit:BHG / Crystal Hughes
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Other types of metal, such as aluminum, could react with the acidity producing off-flavors.
Credit:BHG / Crystal Hughes
Pack sweet and hot peppers into hot clean pint or half-pint canning jars, leaving a 1/2-inch headspace.
What Is Headspace?
It is necessary when canning because food expands when the jars are heated.
Credit:BHG / Crystal Hughes
Pour hot vinegar mixture over peppers, maintaining the 1/2-inch headspace.
Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling).
Credit:BHG / Crystal Hughes
Remove jars from canner; cool on wire racks.
2,000 calories a day is used for general nutrition advice.
Credit:BHG / Crystal Hughes
