I spent my Friday making sweet pepper pickles... I picked a peck of peppers!
I grew King of the North and North Star Bell Peppers in 2020. They are short season peppers and make large fruit. Prefect for our short garden season in here in Alaska.
Since this was the end if the growing season and nights were getting cold I cleaned out my hoop tunnel raised bed and had a mix of red and green peppers.
The peppers were washed and seeded and cut into large chunks. The onions were sliced into rings.
For sugar free pickles I used Stevia In The Raw zero calorie sweetener mix and Ball brand pickling spice mix.
Sweet Pickled Pepper Recipe:
5 lbs chopped Bell Peppers + 2 onions sliced into rings
Brine: 8 Cups vinegar + 4 Cups water + 6 Cups Stevia mix + 1 T Salt
For each Pint Jar add:
1 garlic clove per jar
1 tsp Ball brand pickling spice per jar:
*(Mustard Seed, Black Pepper corns, Dill Seed, cardamom, Cassia Ginger, Coriander, Allspice, Chili Pepper, Cloves, Bay Leaves.)
I add an extra pinch of hot chili pepper flakes - optional
Bring brine to a boil - pack raw peppers and onions into jars. Ladle boiling brine over peppers and attach sterile lids. Process in a boiling water bath 15 minutes for pint jars and 25 minutes for quart jars. Set on racks to cool.
I Spent all day making sweet pepper pickles... I pickled a peck of peppers and made 3 batches! This is a pickle recipe made with bell peppers and vinegar and is is considered high acid. Vinegar typically contains from 5% to 8% acetic acid with a pH of 2-3. Pickled fruits and vegetables with a pH below 4.6 are considered safe by the USDA for water bath processing. It is your responsibility to make sure your home processed foods are safe.
*Always follow:
USDA SAFE FOOD PROCESSING RULES