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Pickled Bell Peppers Recipe

Pickled Bell Peppers Recipe photo by Taste of Home

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Well received at potlucks, this colorful, tasty dish adds zest to the menu. I also make it as a salad or accompaniment for a luncheon or dinner at home. My husband and I manage a campground with a grand view of the Rocky Mountains. We're the parents of a 14-year-old girl and an 11-year-old boy. -Heather Prendergast, Sundre, Alberta

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Pickled Bell Peppers Recipe

Prep: 20 min. + chilling

Yield: 16 Servings

20 20

Ingredients

2 each medium sweet red, yellow and green peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed
1 cup sugar
1 cup cider vinegar
1/3 cup water

Directions

In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Refrigerate, covered, 24 hours, stirring occasionally.
Discard spice bag. Refrigerate pickled peppers up to 1 month. Yield: 4 cups.

Nutritional Facts 1/4 cup equals 67 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Pickled Peppers in Country Woman July/August 1998, p33

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Pickled Bell Peppers

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Reviewed on Aug. 18, 2011 by gypsymal

Tried these but used jalapeno peppers instead. They were delicious. Let the peppers and onion boil for 2 minutes and put into a jar.

Reviewed on Aug. 01, 2011 by CanuckCooker

Reallllly good! Simple to make and a very tasty colorful side dish. Had it tonight with grilled skin on, bone-in chicken breasts and garden fresh yellow beans. Very nice!!Followed the recipe as written and will definitely make this again. Thanks for sharing Heather.