These pepper strips are great on a relish tray or a sandwich. I now add Pickle Crisp to each jar for extra crispness. Great way to preserve bell peppers!
Red & green bell peppers
2 cups cider vinegar – 5% acidity
3 cups Splenda or sugar
3 cups water
Core, seed and cut peppers into 1/4″ to 1/2″ strips.
Place pepper strips into hot pint jars.
Add 1/4 tsp oil and 1/2 tsp. salt to each jar.
In a large saucepan, stir Splenda or sugar into vinegar and water.
Bring to a boil, reduce heat and simmer for 5 minutes.
Pour hot syrup into jars over peppers; fill to 1/2″ from top of jar.
Adjust caps and bands on jars.
Process in low temp water bath at 180º for 30 minutes
(see link on this recipe for low temp pasteurization bath info)
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