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Pickled Peppers

  Long pepper 4 Quart (red, green or yellow, Hungarian, Banana or other varieties)
  Canning salt 1 1⁄2 Cup (24 tbs)
  Water 4 Quart
  Sugar 1⁄4 Cup (4 tbs)
  Prepared horseradish 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Vinegar 10 Cup (160 tbs)
  Water 2 Cup (32 tbs)

Cut two small slits in each pepper.
Dissolve salt in 4 quarts water.
Pour over peppers and let stand 12 to 18 hours in a cool place.
Drain; rinse and drain thoroughly.
Combine remaining ingredients in a large sauce pot.
Simmer 15 minutes.
Remove garlic.
Pack peppers into hot jars, leaving 1/4-inch head space.
Bring pickling liquid to a boil.
Pour hot liquid over peppers, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process half pints and pints 10 minutes in boiling water bath.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2490 Calories from Fat 308

% Daily Value*

Total Fat 61 g94.5%

Saturated Fat 0.04 g0.18%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 14033 mg584.7%

Total Carbohydrates 180 g60%

Dietary Fiber 1.2 g4.8%

Sugars 175.8 g

Protein 0.99 g2%

Vitamin A 0% Vitamin C 527.5%

Calcium 18.3% Iron 5.9%

*Based on a 2000 Calorie diet


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Pickled Peppers Recipe