Best 4 Sweet And Sour Pickled Bell Peppers By The Jar Recipes
Indulge in a delightful journey of flavors with our Sweet and Sour Pickled Bell Peppers, a culinary symphony that tantalizes your taste buds with a harmonious blend of tangy vinegar, sweet sugar, and aromatic spices. These vibrant bell peppers, preserved in jars, transform into a delightful symphony of flavors, perfect for elevating your meals with a burst of tangy sweetness.
This versatile recipe collection offers a range of options to suit your taste preferences. Experiment with the classic sweet and sour pickle, where the bell peppers dance in a harmonious balance of sugar and vinegar. Try the fiery hot pickle, where chili peppers add a spicy kick that ignites your senses. Or, embark on an adventure with the mustard pickle, where the tang of mustard seeds creates a unique and piquant flavor profile.
Each recipe provides step-by-step instructions, ensuring pickling success, whether you're a novice or a seasoned pro. Discover the art of preparing and sterilizing jars, the perfect ratio of ingredients for a balanced taste, and the optimal pickling time to achieve the desired level of tanginess.
With these Sweet and Sour Pickled Bell Peppers, you'll have a pantry staple that adds a burst of flavor to your favorite dishes. Enjoy them as a tangy condiment with grilled meats, as a delightful addition to salads, or as a crunchy snack that satisfies your cravings. Let your taste buds embark on a culinary adventure with these vibrant and flavorful pickled bell peppers.
PICKLED PEPPERS RECIPE
Learn how to make a Pickled Peppers recipe with this simple sweet and sour brine. If you like it hot, use jalapenos or banana peppers and enjoy this side dish as a salad or burger topping!
Provided by Alyona Demyanchuk
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- In a large pot, heat the oil over high heat until. Add the peppers and toss to coat for about a minute. Remove with a slotted spoon and pack into clean mason jars.
- Add the water, sugar, salt, and vinegar. Bring to a boil and pour over the peppers.
- Seal jars with a lid and cool to room temperature. Refrigerate for up to 1 month.
Nutrition Facts : ServingSize 1 cup, Calories 210 kcal, Carbohydrate 10 g, Protein 1 g, Fat 19 g, SaturatedFat 1 g, TransFat 1 g, Sodium 2329 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 17 g
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
Provided by Taste of Home
Time 50m
Yield 5 pints.
Number Of Ingredients 9
Steps:
- Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
QUICK SWEET-AND-SOUR PICKLE SPEARS
Steps:
- Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.
SWEET AND SOUR PEPPERS
This is a really quick side dish, and it's really tasty. Sometimes I eat it as a main dish over rice.
Provided by Aunt Cookie
Categories Peppers
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine lemon juice, tamari, honey, and hot sauce, and whisk until smooth.
- Heat wok or other large saute pan on high.
- Add the oil, garlic, ginger, chili, and scallion whites, and fry for 15 seconds.
- Add peppers and fry for a minute.
- Stir in 1/2 of the scallion greens and sesame seeds, and the sauce.
- Bring to a boil.
- Combine cornstarch and cold water. Stir into the vegetables and cook for another 30 seconds.
- Serve topped with remaining seeds and scallion.
Tips:
- For the best flavor, use ripe, firm bell peppers. Different colors of bell peppers will give your pickles a variety of colors and flavors.
- Wash the bell peppers thoroughly before slicing them. This will help to remove any dirt or pesticides.
- Use a sharp knife to slice the bell peppers evenly. This will help them to cook evenly.
- Be sure to wear gloves when handling the peppers, as the capsaicin in the peppers can irritate your skin.
- If you want your pickles to be extra spicy, you can add a few slices of jalapeño or cayenne pepper to the jar.
- Let the pickles cool completely before serving. This will help them to develop their full flavor.
Conclusion:
Sweet and sour pickled bell peppers are a delicious and versatile condiment that can be used in a variety of dishes. They are perfect for adding a pop of flavor to sandwiches, wraps, salads, and stir-fries. They can also be used as a topping for pizza or tacos. If you are looking for a way to add some excitement to your meals, sweet and sour pickled bell peppers are a great option.
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