Pickled Bell Peppers

* Exported from MasterCook *

PICKLED BELL PEPPERS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 lb Firm bell peppers
3 1/2 c Sugar
3 c Vinegar (5 percent)
3 c Water
9 Garlic cloves
4 1/2 ts Canning or pickling salt

Yield: About 9 pints

Procedure: Wash peppers, cut into quarters, remove
cores and seeds, and cut away any blemishes. Slice
peppers in strips. Boil sugar, vinegar, and water for
1 minute. Add peppers and bring to a boil. Place 1/2
clove of garlic and 1/4 teaspoon salt in each sterile
half-pint jar; double the amounts for pint jars. Add
pepper strips and cover with hot vinegar mixture,
leaving 1/2-inch headspace.

Adjust lids and process according to the
recommendations in Table 1.

Table 1. Recommended process time for Pickled Bell
Peppers in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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