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Canning Sweet Peppers: Vinegar Pickle Method

Sweet peppers are low-acid; must be pickled in vinegar brine for safe water-bath canning.

Basic Pickled Peppers

Sterilize jars, lids, bands.
Pack sliced peppers with garlic, herbs.
Cover with boiling brine: 1:1 water:vinegar (5%) + 1 tbsp salt per pint.
Process 10 minutes in boiling water bath.

Use tested recipes (Ball, USDA) for exact proportions and safety.

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