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.
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.
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.
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.