Pickled Sweet Peppers
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
Ingredients
- 5 large sweet red peppers
- 8 banana peppers (about 1 pound)
- 1 medium onion, thinly sliced
- 8 garlic cloves, peeled
- 4 teaspoons canola oil
- 2-1/2 cups water
- 2-1/2 cups white vinegar
- 1-1/4 cups sugar
- 2 teaspoons canning salt
Reviews
This recipe is not safe to can with the oil. Omit the oil if canning. Even pressure canning will not make this recipe safe. Oil can’t be penetrated by heat and can encapsulate botulism spores.
How long should I keep them sealed before opening to use them? I just canned them today..
do you need to add pickle crisp to this recipe or will they stay crisp?
I haven't tried it yet. I just wanted to say to the person who asked what you do with the oil you divide it among the jars just like it says in the recipe
This recipe is very special to me- We used this recipe the first time my husband and I ever canned anything- EASY and nothing compares or come close to how good these taste! Everyone thought we were canning pros! PERFECTION! We sat by the pool and ate these right out of the jar!
Hi Broberts, the oil gets distributed among the jars. It's listed in the last sentence of the first step.
What are you supposed to do with the canola oil?
No comment left