Canning for Winter! Prepare These Pickled Veggie-Stuffed Peppers NOW!

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor, while white vinegar is usually cheaper.

Prepare bell peppers by cutting off the tops and removing the seeds.

Chop cucumber, carrots, onion, and garlic into small pieces.

Mix chopped vegetables in a bowl with salt and black pepper.

Add vinegar, water, sugar, and mustard seeds to a pot and bring to a boil.

Stir the pickling mixture until sugar dissolves, then remove from heat.

Stuff each bell pepper with the vegetable mixture tightly.

Place stuffed peppers in a jar and pour the hot pickling mixture over them.

Add dill and bay leaves to the jar for flavor.

Seal the jar and let it cool to room temperature.

Refrigerate for at least 24 hours before serving to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary