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© Meredith Corporation. All rights reserved. Used with permission.
(about 7 pints)
Remove the stem end and seeds from each pepper. Slice lengthwise into strips. In a large bowl, combine the peppers and the onions; set aside.
In a large stainless-steel, enamel or nonstick saucepan, combine sugar, water, white vinegar, cider vinegar, celery seeds, peppercorns, mustard seeds, garlic, bay leaves and salt. Bring to a boil, stirring to dissolve the sugar and salt. Reduce heat to low and simmer, covered, for 15 to 20 minutes. Remove and discard garlic and bay leaves.
Pack pepper and onion mixture into hot sterilized pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over pepper-onion mixture, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jars rims and adjust lids.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.