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These pepper strips are great on a relish tray or a sandwich. I now add Pickle Crisp to each jar for extra crispness. Great way to preserve bell peppers!
Difficulty: Easy
Servings: varies
Ingredients
Red & green bell peppers
vegetable oil
canning salt
2 cups cider vinegar – 5% acidity
3 cups Splenda or sugar
3 cups water
Directions
Preparation –
Core, seed and cut peppers into 1/4″ to 1/2″ strips.
Place pepper strips into hot pint jars.
Add 1/4 tsp oil and 1/2 tsp. salt to each jar.
In a large saucepan, stir Splenda or sugar into vinegar and water.
Bring to a boil, reduce heat and simmer for 5 minutes.
Pour hot syrup into jars over peppers; fill to 1/2″ from top of jar.
Adjust caps and bands on jars.
Process in low temp water bath at 180ยบ for 30 minutes
(see link on this recipe for low temp pasteurization bath info)
Categories: Boiling Water Bath, BWB Pickles & Pickled Stuff, BWB Vegetables, Canning, Preserving
Submitted by: wvhomecanner on April 28, 2010
Nancy Lipgens says:
Just a question, Dede! I love the looks of this marinated salad, and it sounds scrumptious. However, I am diabetic – don’t use sugar. I haven’t tried it yet with a bunch of Equal, and I wondered if anyone else has?
Nancy L
On April 28, 2010 at 4:06 pm
mafong says:
Question: What is Pickle Crisp??
Mafong
On May 5, 2010 at 9:19 pm
Dede ~ wvhomecanner says:
Mafong – Pickle Crisp is the name of food grade calcium chloride which was sold by the Ball/Jardin company until about a year and a half ago. Have heard it is back and on the shelf in some areas. Calcium chloride is found in many, many commercial foods as a firming agent. It makes home-pickled goodies crisper and home canned tomatoes firmer. I love it! You can also buy calcium chloride in bulk online.
On May 5, 2010 at 9:55 pm