Pickled Peppers
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, Alberta16 ServingsPrep: 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.