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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
This recipe is:
Contest Winning
Quick
Nutritional 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.
Originally published as Pickled Peppers in Country Woman July/August 1998, p33
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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.
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