Pops Pickled Bell Peppers Recipes

Steps:

• In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.

Steps:

• In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.
• In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.

Steps:

• In medium size saucepan, simmer vinegar, water and sugar for 5 minutes.
• Slice peppers, removing seeds.
• Place peppers in glass jar (can use any type of glass jar with tight fitting lid).
• Pour liquid mixture over peppers leaving 1/2-inch headspace.
• Allow to cool and then place tight fitting lid on; store in refrigerator.
• Best if left in refrigerator to marinate for at least 24-48 hours before serving. The longer they marinate, more garlic flavor is absorbed. Will last for 2 weeks or more in refrigerator.

Steps:

• Combine vinegar, sugar, oil, and salt in pot.
• Heat over medium-low, stirring often, until sugar is completely dissolved.
• Place cucumbers, peppers, and onion in 2 large glass canning jars (quart size).
• Cover with hot vinegar mixture.
• Cover, let cool, and refrigerate for 24 hours before serving.

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.