Pickled Bell Peppers

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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. From "Catsrecipes Y-Group"[1]



  1. Wash peppers and cut into quarters then remove cores and seeds and cut away any blemishes.
  2. Slice peppers in strips.
  3. Boil vinegar, water and sugar for 1 minute then add peppers and bring to a boil.
  4. Place ½ clove of garlic and ¼ teaspoon salt in each hot sterile half pint jar.
  5. Add pepper strips and cover with hot vinegar mixture leaving ½-inch headspace.
  6. Adjust lids and process in boiling water canner for 5 minutes.