Pickled Sweet Red Peppers

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Pickled Sweet Red Peppers

2 1/2 pounds firm sweet red peppers

2 cups tarragon vinegar

2 cups sugar

2 cups water

1/2 teaspoon celery seed

1/2 teaspoon mustard seed

2 cloves garlic, crushed

1 teaspoon salt

 

 

 

 

 

 

Have ready -- washed and hot -- 4 pint canning jars

and lids with screw bands. Have a boiling water canner

ready.

 

Thoroughly wash the red peppers. Remove the tops and

seeds from the peppers. Cut the peppers in quarters or

six lengthwise pieces, or in strips.

 

In a medium saucepan cook the red peppers 3 minutes in

boiling water; drain the peppers.

 

In a 6-8 quart kettle or Dutch oven, combine the

tarragon vinegar, sugar, water, celery seed, mustard

seed, garlic and salt. Bring the mixture to a boil;

reduce the heat and simmer 5 minutes.

 

Pack the hot peppers into the hot wide-mouth jars,

leaving 1/2-inch headspace. Cover the peppers with

boiling pickling liquid, leaving a 1/2-inch headspace.

Put the lids and screw bands on. Process in a boiling

water bath for 10 minutes. Remove from the boiling

water canner and let the jars stand overnight to cool.

 

Makes: 4 pints

Preparation time: 20 minutes

Total time:1 hour (plus overnight cooling time)

 

 

Author: Barbara Conti, Commerce Township, Michigan.

Source:Tested by Susan Selasky for the Free Press Test

Kitchen.

Formatted by Chupa Babi in MC: 08.08.07

 

Analysis per 1/2 pint.86 calories (5% from fat), trace

of fat (0 grams sat. fat), 21 grams carbohydrates, 1

grams protein, 294 mg sodium, 0 mg cholesterol, 11 mg

calcium, 3 grams fiber.

 

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