These pickled green bell peppers offer a delightful crunch and a perfect balance of sweet, sour, and savory flavors. The peppers are briefly brined to maintain crispness, then stuffed with a seasoned shredded cabbage mixture that adds texture and depth. The sweet and tangy vinegar brine infuses the peppers over time, creating a versatile condiment. These pickled peppers are excellent served alongside grilled meats, added to sandwiches for a zesty kick, or enjoyed as a tangy side dish. They make a wonderful homemade gift or a pantry staple for quick meals. The preservation process ensures they stay fresh and flavorful for months, allowing you to enjoy this taste of summer year-round.
Pickled Green Bell Peppers
Description
These pickled green bell peppers offer a delightful crunch and a perfect balance of sweet, sour, and savory flavors. The peppers are briefly brined to maintain crispness, then stuffed with a seasoned shredded cabbage mixture that adds texture and depth. The sweet and tangy vinegar brine infuses the peppers over time, creating a versatile condiment. These pickled peppers are excellent served alongside grilled meats, added to sandwiches for a zesty kick, or enjoyed as a tangy side dish. They make a wonderful homemade gift or a pantry staple for quick meals. The preservation process ensures they stay fresh and flavorful for months, allowing you to enjoy this taste of summer year-round.Ingredients
Directions
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Cut the tops off the green bell peppers and reserve them.
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Scoop out the seeds and membranes from the peppers, leaving the shells intact.
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Dissolve 1 cup of salt in 4 quarts of cold water.
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Pour the brine over the pepper shells and reserved tops.
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Let the peppers stand in the brine for 24 hours in a cool place.
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Drain the peppers and rinse them thoroughly with cold water.
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Drain the peppers again to remove excess water.
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Combine the shredded cabbage, 1 teaspoon salt, white pepper, and mustard seed in a bowl.
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Press the cabbage mixture firmly into the hollowed-out pepper shells.
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Replace the tops on the stuffed peppers.
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Secure the tops using toothpicks or coarse thread.
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Pack the stuffed peppers tightly into hot, clean Ball jars, leaving 1/8 inch headspace.
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In a saucepan, combine vinegar, 2 cups water, and sugar.
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Bring the vinegar mixture to a boil.
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Pour the boiling vinegar mixture over the peppers in the jars, leaving 1/8 inch headspace.
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Remove any air bubbles and adjust the liquid level if necessary.
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Wipe the rims of the jars and adjust the caps.
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Process the jars for 15 minutes in a boiling water bath.
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Remove the jars from the water bath and let them cool undisturbed for 12 to 24 hours.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 60.0kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 12.0mg1%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 6.0g24%
- Sugars 7.2g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If desired, you can stuff the vegetable shells with any relish you prefer instead of the cabbage mixture.
Ensure all jars and lids are properly sterilized before packing to ensure safe preservation.
Store sealed jars in a cool, dark place. Once opened, refrigerate and consume within a few weeks.
For best results, use fresh, firm green bell peppers.
