I'm glad you're back. I hope you'll stay with us. I know making videos takes alot of time that you probably don't have much of with the green thumbs you and Bobby have. We appreciate the time you share with us. Always have. God bless ya'll!
1. My goodness look at the size of the bell peppers. Bobby makes me mad and inspired all at the same time 2. Delicious! I will be doing this for sure! 3. Thank you for sharing because that’s what makes both of you loved on here! Inspiration, education, a few laughs along the way
If you think those peppers were big, you should've seen the one that got away. Our neighbor has free reign around here and I think it's time to put my foot down. Don't cha know where I'd like to put it. After all, I have a rep to uphold.
Thank you! Not sure if I'll get around to making my own, but it's good to know now. I live in / grew up in PA and these "sweet peppers" are everywhere. When I had moved to Texas, they didn't exist anywhere and nobody knew what i was talking about. It took me forever to realize they were pickled to be sweet and tangy like they are.
I've been making these using this recipe for a few years now. I found my recipes in a canning book from Ball. She is right on and these are so very good. I use mine on pizza, stir-fries as well as sandwiches. I also give jars as well received gifts.
I knew these peppers were going to be yours, even before I saw your name under the picture. You always have such great recipes, and your finished product is always an inspiration. Thank's Susan!
I have the worst time finding sweet peppers for some reason. So I thank you for the recipe and directions on canning. Now I'll never run out. Blessings.
Yeah, i grew up in PA and upon moving south west to TX they were nowhere to be found and nobody knew what they were.. i didn't realize for the longest time that they were pickled peppers and weren't a naturally grown pepper of some sort.
Yum yum yum! I love pickled peppers! Thanks for including the information about processing times changing with altitude. Lots of RU-vid canners omit this crucial detail.
This is a wonderful recipe! I’ve used it for years. All the way back to when we used Alum to keep them Crispy. We always did banana peppers or seeet Hungarian peppers. They are still a family favorite.
These peppers are really good and they make a nice contrast to banana peppers that have been pickled in vinegar on the same sandwich. We load our sandwiches up with pickles.
I have been looking for a recipe exactly like this after my husband asked for some sweet pickled peppers like he had on a sandwich from a restaurant! Will be trying this tomorrow as I have lots of peppers from the garden. Thank you!
I love your videos and I'm glad that you're uploading again. I would love an update on the Quebec meatballs. If you have made them again, what changes you made to the original recipe and your experiences with them. Thank you in advance.
I'm going to have lots of peppers in my garden this year. I usually freeze most of them. But this looks like something I would like to try. And the cutting tip is helpful either way. Thanks for sharing. Do you ever dehydrate produce from the garden?
Thank you for this video. I tried to wing it when I had some bell peppers I wanted to do something with before they went bad, and it didn't come out sweet. But the batch I made following this video turned out exactly asI wanted.
Can you make bread and butter peppers? Same recipe as for pickles but with peppers? How would you compare sweet pickled peppers with bread and butter as taste goes?
Hi, the recipe u show does not have pickle crisp listed. assuming its ok tk use. how much to put in ½ pint jars? will it thro off the recipe/preserving aspect to add it? im halfing the recipe, do u think this is ok-safe- will preserve as full recipe? love the video! tks
You processed these for 10 min at sea level and I thought this was normal processing time. I have the USDA canning book that says to process these pickled bell peppers at sea level for pints or half pints for only 5 minutes. Not sure I it's because it's hot packed but I went to the website to see if it was updated to 10 min and it also says 5. Any thoughts on this? I made this recipe last year and followed this recipe at the 5 minutes and they are my only pickled peppers that came out still somewhat crisp. I can't figure out why these would only require 5 min though.
Sus, for the past 30 years I've been telling friends of a better method of canning pickled produce. Everyone I have ever told has changed to my method and never looked back(as far as I know). On any pickling that I do, I simply replace the "water" in the recipe with whichever vinegar it calls for. What this does is eliminate anything that can contaminate the product. Once you jar your peppers then pour the pure vinegar over them, put your lid and ring on then turn them upside down. This keeps the hot liquid in constant contact with the lid to ensure a better seal. By using this method, there is no reason to put them in the water bath. They will seal and they are preserved by the vinegar. Once opened, they can set out on the table and never need to be refrigerated as long as you use some type weight to hold the peppers(or pickles or anything else) below the surface of the vinegar. You will be surprised at how easy it is to produce a fresh, crisp product every time and never have to add the pickle crisp chemicals! Please try a batch! You will be amazed! Wade
U need to shoot a video showing this method. Pour raw vinegar into the jars with the liquid from the peppers? Also, replace the water with basically double the amount of vinegar?
I have pickled peppers that were overripe and starting to soften and ended up regretting it. The taste and texture just wasn't what you would hope for. If the peppers aren't overripe, just starting to soften from dehydration it would probably be okay.
❤❤❤Excellent Presentation...I lovVed it!❤I am headinG out to get a few groceries today and I shall piCk up a few Bell Peppers to make a JaR oR Two!👍Shine on Fellow Foodie and HaVe a Blessed LiFe!✌🤓🙏😇🌹🌞🌹🌄☕🍵☕🎋🎍
I've made these and they are excellent. I've given jars as gifts and the receivers love them. I use them on pizza and even in stir fries as well as sandwiches.
You can substitute some honey for sugar in canning recipes but not all. Off the top of my head, I think the ratio is one part honey and two parts sugar. Double check that before you try it.
It's nearly impossible to find any for sale. Go to a Subway sandwich shop and get a sub. Tell them you want some sweet peppers on your sandwich. Throw some banana peppers on there too, it makes a nice flavor contrast.
