We’ve tweaked this recipe and love the results! So I thought I’d share.
The original recipe comes from the USDA canning website here:
http://nchfp.uga.edu/how/can_06/pickled_bell_peppers.html
- 7 lbs firm bell peppers
- 3-1/2 cups sugar
- 3 cups vinegar (5 percent)
- 3 cups water
- 9 cloves garlic
- 4-1/2 tsp canning or pickling salt
We adjusted the sugar and spices (which is allowed) and have liked this recipe:
- 7 lbs peppers (combination of jalapeño, banana, anaheim, and bell. Sliced thin.)
- 7 c. Sugar
- 3 c. Vinegar
- 3 c. Water
- 9 cloves garlic (or 1-2 T garlic powder)
- 4 1/2 tsp canning salt
- 1/2 tsp turmeric
- 1/2 tsp celery seed
The only difference from the linked recipe is we combine all the spices in with the syrup and bring to a boil.
Process as listed in the original recipe. Enjoy! 🙂
It looks wonderful!
LikeLike