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Add a photoServings: 9
Ingredients
- 7 lb Hard bell peppers
- 3Â 1/2 c. Sugar
- 3 c. Vinegar (5 percent)
- 3 c. Water
- 9 x Garlic cloves
- 4Â 1/2 tsp Canning or possibly pickling salt
Directions
- 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 in peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 tsp. salt in each sterile half-pint jar; double the amounts for pint jars. Add in pepper strips and cover with warm vinegar mix, 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: Warm. Jar Size: Half-pints or possibly Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 minutes.
- 1,001 - 6,000 ft: 10 minutes.
- Above 6,000 ft: 15 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 528g | |
| Recipe makes 9 servings | |
| Calories 411 | |
| Calories from Fat 8 | 2% |
| Total Fat 0.88g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 681mg | 19% |
| Total Carbs 96.81g | 26% |
| Dietary Fiber 6.1g | 20% |
| Sugars 90.2g | 60% |
| Protein 3.03g | 5% |
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