Pickled Bell Peppers
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. —Heather Prendergast, Sundre, Alberta
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/3 cup water
- 1 cup sugar
- 1 cup cider vinegar
- 1/2 teaspoon celery seed
- 2 medium green, sweet red and yellow peppers, cut into 1-i
- 1 large red onion halved and thinly sliced
- 2 teaspoons mixed pickling spices
- Carbohydrate 1.85050625023601 g
- Cholesterol 0 mg
- Fat 0.079725 g
- Fiber 0.215687495544553 g
- Protein 0.210675 g
- Saturated Fat 0.005475 g
- Serving Size 1 1 cups. (97g)
- Sodium 13956.7208734385 mg
- Sugar 1.63481875469146 g
- Trans Fat 0.025125 g
- Calories 12 calories
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., 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., Discard spice bag. Refrigerate pickled peppers up to 1 month.
