Pickled Peppers

Ingredients

• 4 red bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips
• 4 yellow bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips
• 4 green bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips
• 3 cups white vinegar
• 3 cups sugar
• 2 tablespoons kosher salt
• 5 cloves garlic
• 5 teaspoons olive oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    519 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 117 grams carbohydrates; 4 grams dietary fiber; 105 grams sugars; 2 grams protein; 2337 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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5 pint jars

Preparation

1. Sterilize jars: wash 5 pint (2-cup) canning jars with new 1- or 2-piece lids in hot, soapy water and rinse well. Place jars on a rack in a large kettle. (Jars should not touch the bottom of the kettle.) Fill kettle with water until jars are completely covered. Bring to a boil and boil 15 minutes. Leave jars in the hot water, removing them with tongs as you fill them. Place lids in a large saucepan and cover with water. Bring to a boil and boil 5 minutes. Leave lids in hot water, taking them out as you need them.
2. Bring a large kettle 1/4 full of lightly salted water to a boil and add the peppers. Simmer until tender, about 10 minutes. Drain and set aside.
3. Return kettle to the heat and add the vinegar, sugar and salt. Bring to a boil, stirring, and add the peppers. Return to a boil. Place 1 clove of garlic and 1 teaspoon of olive oil in each jar and pack the peppers gently into the jars, leaving about 1/4inch of space below the lip. Pour enough liquid into the jars to cover the peppers. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
4. Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (they must not touch — work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.
5. Using tongs, remove jars from the kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.

1 hour