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Pickled Bell Peppers
Well received at potlucks, these colorful sliced peppers add zest to the menu—and they're a smart way to use peppers from the garden. I also like to make them as a zippy side for lunch or dinner at home. —Heather Prendergast, Sundre, Alberta
Ingredients
- 2 each medium green, sweet red and yellow peppers, julienned
- 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
- 1. 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.
- 2. 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; cool. Refrigerate, covered, 24 hours, stirring occasionally.
- 3. Discard spice bag. Transfer mixture to jars, if desired; cover tightly. Refrigerate pickled peppers up to 1 month.
Nutrition Facts
1/4 cup: 67 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein.
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