Mary'S Sweet Pickled Peppers
Sweet pickled peppers offer a vibrant blend of tangy vinegar, sugar, and aromatic garlic, perfect for adding a zing to salads, sandwiches, or antipasto platters. Their crisp texture and balanced flavors make them a versatile condiment suited for those who enjoy bold, tangy bites.
Ingredients
Instructions
- Wash, stem, and seed the green bell peppers.
- Cut the peppers into long wedge pieces.
- Pack the pepper wedges into sterilized jars.
- Cover the peppers with boiling water and let stand for 5 minutes, then pour off the water.
- Add 1 clove of garlic, 1/2 teaspoon of salt per quart, and 1 tablespoon of salad oil per quart into each jar.
- In a saucepan, boil 2 cups vinegar, 2 cups water, and 1 cup sugar for 5 minutes.
- Pour the hot vinegar mixture over the peppers in the jars.
- Seal the jars tightly, ensuring no oil is on the rims for proper sealing.
Tips & Substitutions
For best flavor, let the pickled peppers sit for at least a week before consuming. You can substitute white vinegar with apple cider vinegar for a slightly different taste. If you prefer less sweetness, reduce the sugar to 3/4 cup. Ensure jars are sterilized properly to avoid spoilage. Adjust the garlic quantity based on your preference for a stronger or milder flavor.
Serving Suggestions
These sweet pickled peppers are a fantastic addition to sandwiches, particularly with Hot Brats or on a charcuterie board. They pair well with Homemade Bread(For Bread Machine) or as a tangy topping for salads like Green Bean, Corn And Tomato Salad. Enjoy them as a zesty condiment or side dish at barbecues and picnics.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within a month for the best taste. To serve leftovers, simply remove the desired amount and enjoy them cold or at room temperature. Do not reheat the pickled peppers as it may alter their texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Sweet Pickled Peppers contains roughly 426 calories, with 10g protein, 50g carbohydrates, and 20g fat. It is an excellent source of iron (21% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2405mg per serving (105% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do the pickled peppers last once opened?
Once opened, the pickled peppers can be stored in the refrigerator for about a month. It's important to keep them tightly sealed to maintain their flavor and crunch. If you notice any changes in color or smell, it's best to discard them.
Can I use other types of peppers?
Absolutely! Feel free to experiment with other bell peppers or even hot peppers for a spicy kick. Just keep in mind that different peppers may have varying cooking times and flavors, which can slightly alter the final taste of the pickled peppers.
Is it necessary to boil the jars before filling them?
Yes, boiling the jars is crucial for safe canning. It sterilizes the jars, which helps prevent bacterial growth and spoilage. Make sure to let the jars cool before filling them with the hot vinegar mixture to avoid cracking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).