August 13, 2014

Sweet & Sour Pickled Peppers and Onions

Back to share my favorite new canning recipe that I discovered this Summer.  May I introduce to you Sweet & Sour Pickled Peppers and Onions.  This makes a beautiful canned presentation and it's so delicious too.  I'll definitely be making this every year now come garden season. 
If there's a few things I can grow well in my garden it's peppers, onions and jalapenos.  The colored peppers....I still have to buy those as I haven't found good varieties for these yet.  The color is very important if you care about presentation and how pretty your jars look on the shelf.  
 This recipe comes from the Better Homes and Gardens Special Interest magazine called Canning (preserving + freezing + drying).  I found my copy at Walmart and just saw them on the shelves still today while grocery shopping.  I'll share my adapted recipe at the end of the post.
The recipe calls for red, green, yellow and/or orange sweet peppers.  I also threw in a few jalapenos and some pepperoncini peppers because they were plentiful in the garden.  The colorful mix is really the key to this recipe.
I followed the recipe almost exactly as called for otherwise.  I stuffed all the peppers and onions into the jars, leaving the appropriate head space.  
You can see how beautiful the jars look already.  I like to overstuff my jars a bit because when you add the hot liquid the peppers will shrink down a little.  Otherwise when the jars are cooled the veggies float to the top and there's a lot of liquid at the bottom of the jar with no veggies. 
Here's the jars filled with the vinegar liquid mixture.  I love seeing the seeds and peppercorns in this mix.  It looks so fancy.  You can see here that I put a few jalapeno slices on the tops of these jars.  
 Here's the jars straight out of the canning pot.  So bright and crisp looking.
 Alas, that color doesn't last but the jars are still beautiful and filled with colorful veggies.
I know we will go through these like crazy so I've already made a second batch. I'll see what comes from the garden yet and may make a third batch.  These would make great Christmas gifts or be perfect to take to tailgate parties, etc.  
For some recipe ideas, so far we've tried the pickled mixture on pulled pork with coleslaw and BBQ sauce. The veggies stayed crunchy and the vinegar gave a little zip to the sandwiches. 
 Simple hotdogs take on a whole new meaning now.  My husband gave this a two thumps up so it's definitely a keeper recipe.

Here's the recipe that you can copy and paste into a word document if you want to print:

Sweet & Sour Pickled Sweet Peppers and Onions

from Better Homes and Gardens Special Interest Canning (preserving + freezing + drying) ...adapted by Michelle Wooderson

3 pounds red, green, yellow and/or orange sweet peppers, sliced into bite size strips ( I add jalapeno and pepperoncini too)
2 large onions, halved and thinly sliced (can add more if you like more onion)
4 cups sugar
4 cups water
3 cups white vinegar
2 cups cider vinegar
1 tablespoon celery seeds
1 tablespoon whole black peppercorns
1 teaspoon mustard seeds
4 cloves garlic, smashed
4 bay leaves
2 teaspoons Kosher salt

Combine pepper strips and onions in large bowl.  Set aside. In cooking pot combine all other ingredients.  Bring to boiling, stirring to dissolve sugar and salt.  Reduce heat to low.  Simmer, covered, for 15 minutes.  Discard garlic (I left mine in) and bay leaves.  Pack pepper-onion mixture into hot sterilized pint canning jars, leaving 1/2 inch head space. Pour hot vinegar mixture into jars, maintaining the 1/2 inch head space.  Discard any remaining vinegar mixture.  Wipe jar rims; adjust lids and screw bands.  Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to boiling).  Remove jars from canner.  Cool on wire racks.  Wait for the "ping" sound of sealed jars. Rejoice.  Enjoy.  Makes 7 pints. 

Recipe ideas:  Use as topping for hotdogs, chili dogs, hamburgers, pulled pork sandwiches, sloppy joes, roast beef or salads.  Chop and add to meatloaf, hamburgers or potato salads.  



10 comments:

Tami McBeain said...

These look and sound delish, thanks for sharing the recipe!

linda cencelewski said...

Thanks for sharing your recipe, Michelle. I bought everything I need and I'm making these today.

Jac said...

This looks delicious! I have jumped into the world of canning yet....does this require pressure canning? Or water bath canning?

Carole said...

this looks fabulous - thank you for sharing the recipe -can't wait to try it !!

wendyg said...

These look so good! Thanks for sharing!

NoraAnne said...

I have never canned anything in my life, but you have me very curious about trying!

linda cencelewski said...

I used the water bath and just finished making 14 pints.:)

Danielle Higginbottom-Brown said...

ohhh adding this to my book!!!

Elizabeth V. said...

I made a batch of these last weekend and we opened the first jar last night. They are delish...thanks for sharing the recipe and inspiring me to dust off my canner!

Ute L. said...

This looks so delicious!

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