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Pickled Peppers Recipe

Photo by: Taste of Home

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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16 Servings
Prep: 20 min. + chilling

Ingredients

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

Directions

In a large glass bowl, combine peppers and onion; set aside.
In a saucepan, combine the vinegar, sugar and water. Place the pickling spices and celery seed in a double thickness of cheesecloth; bring up the corners of cloth and tie with string to form a bag. Add to saucepan. Bring to a boil; boil for 1 minute.
Transfer spice bag to pepper mixture. Pour the vinegar mixture over all. Cover and refrigerate for 24 hours, stirring occasionally.
Discard spice bag. Peppers may be stored in the refrigerator for up to 1 month. Yield: 4 cups.

Nutrition Facts: 1 serving (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.

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

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Ingredients