Pickled Peppers Recipe

Pickled 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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  • 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

Pickled peppers are a great way to preserve your garden harvest. From spicy to sweet, this recipe will be a…


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Pickled Peppers Recipe

Pickled Peppers

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