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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. Ingredients:
2 each medium green, sweet red and yellow peppers, cut into 1-inch pieces |
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 to room temperature. Refrigerate, covered, 24 hours, stirring occasionally.
3. Discard spice bag. Refrigerate pickled peppers up to 1 month. Yield: 4 cups.
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