Recipe Sweet Pickled Red Bell Peppers from Gardeners’ Community Cookbook p. 328
8 large red bell peppers, seeded, and cut into 1 by 1/4 inch julienne strips [in the above image, the yellow peppers are cut julienne]
tablespoons kosher or pickling salt
3 cups sugar’
2 1/2 cups cider vinegar [must be 5% acidity
1 cinnamon stick
20 whole cloves
1. Place the peppers, quarts of water, and salt in a large bowl and set aside to soak overnight.
2. Prepare 2 quart jars and lids for canning
[“Both jars and lids must be washed in hot, soapy water, then rinsed in hot water. … The lids, after rinsing must be placed in a pot water, brought to a boil, and set aside in the water until ready to use.
“Use only the size jars described in the recipes. Larger jars won’t be properly processed. Smaller jars may be overprocessed. …” p. 314]
3. Place the sugar, vinegar, cinnamon, and cloves in a large non-reactive pot and bring to a boil. Cook over low heat until the sugar dissolves, 1 to 2 minutes. Drain and rinse the peppers and add them to the pot. Simmer until the peppers are tender, 15 to 0 minutes.
4. Pack in the jars. [ “Fill to 1/2 inch of the top. This so-called head-space room is to allow for expansion during the water-bath processing….” p. 314]
Seal and process in a hot-water bath for 15 minutes
“Canning pots are readily available in hardware stores and supermarkets, but you can also use any other large pot as long as it has a tight-fitting lid and a rack to set the jars upon so that they are held off the bottom of the pot. It must be deep enough to hold water to cover the jars by at least 1 inch.
“When the jars are filled and capped and ready for processing, bring the water in the canning pot to a simmer. Place the jars on the rack and lower it into the pot. Make sure the jars are covered with water by at least one inch. Bring the water to a boil. Count the processing time as given in each recipe from the time the water comes to a boil, not from the time you put the jars in the pot….
“When the processing time is up, lift the jars out of the water bath, preferably with a jar lifter tool for ease and safety.
Set the jars on a dish towel and leave to cool for twelve hours. Don’t be concerned if you hear an occasional snap; it’s the sound of a lid sealing.
“When the jars are cool,test the seal of each by pressing on the center of the lid. Any lids that spring back rather than remaining concave have not been properly sealed. These jars should be stored in the refrigerator and used before the others, The others you can store in a cool, ark place for up to one year.” Smith & Hawken p. 315
Will keep up to 6 months in refrigerator, if it is not processed. If it is processed, this will keep 1 year.