How to Can Stuffed Pickled Peppers
These beautiful, vibrant stuffed pickled peppers are a labor of love. Small, miniature sweet peppers are stuffed with shredded cabbage and then packed in brine and canned. They're super delicious and the perfect small bite or appetizer!
Servings 6 pint jars
Calories 26kcal
Equipment
Ingredients
- 3 lb miniature sweet bell peppers
- 1 lb shredded cabbage
- 3 cups water
- 3 cups distilled white vinegar (5%)
- 1 ½ tsp canning salt
- ¼ cup granulated sugar
Instructions
- Have six pint jars sterilized and ready. Prepare the water bath canner, lids, and rings.
- Remove the stems, leaving a small hole in the top of the peppers. Using a small paring knife remove the seeds and core, being careful not to tear or make a larger hole. Once the peppers are prepared rinse again making sure all seeds are removed. Then wash the peppers.
- Stuff the prepared cabbage into the peppers until they are full, being careful not to overstuff and split the peppers. For jars without floating pieces of cabbage, place a larger piece of cabbage over the pepper opening.
- Once the peppers are stuffed, pack them into the prepared jars. Adjust the peppers as needed to fit them into the jars, almost like puzzle pieces, leaving ½-inch headspace.
- In a 4-quart saucepan combine the water, vinegar, salt, and sugar. Whisk and bring to a simmer over medium heat. Once simmering, continue to cook until the bring is boiling and the sugar is dissolved.
- Immediately pour the brine over the peppers, leaving ½-inch headspace. Wipe the rims of the jars with a clean cloth. Place on the lids and rings and tighten to fingertip tightness. Place the jars in the boiling water bath, making sure the jars are covered by at least one inch of water. Once the jars are in the canner, return the water to a boil. Boil the jars for 10 minutes.
- Once boiled, remove the jars from the water and allow them to cool for 24 hours before storing.
Video
Notes
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
When removing the seeds from the center of the peppers, use a wooden skewer. This will give you an easy, small tool to work with that will not puncture the side of the pepper. The tip of a knife can also be used, but it can easily pierce the side of the pepper, creating a hole that could leak cabbage.
Make sure to keep the seeds that are removed from the center of the peppers. These seeds can be used to grow more seeds next year! Simply keep them on the pantry shelf until next year’s growing season.
When choosing jars in which to can, either a regular-mouth or wide-mouth jar will work. That said, a regular-mouth jar will help to contain the peppers in the brine because of the shoulder that’s built into the jar’s more narrow opening. The wide-mouth jars, on the other hand, will allow those with larger hands to place the stuffed peppers in the jar more accurately, but the peppers will tend to float up after they’re canned.
Nutrition
Serving: 0.25cup | Calories: 26kcal
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