Pickled Bell Peppers


Quantity: 9 pints

Jar size: Half-pints or pints


7 lbs firm bell peppers

3-1/2 cups sugar

3 cups vinegar (5%)

3 cups water

9 cloves garlic

4-1/2 tsp canning or pickling salt


1. Sterilize canning jars and keep hot until used. Prepare two-piece canning lids according to manufacturer’s directions.

2. Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips.

3.  Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil.

4. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for pint jars.

5. Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace.

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

7. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min


National Center for Home Food Preservation