Categories: chutney, pickles, relish
Ingredients
- 8 oz. miniature bell peppers, assorted colors
- 2 small jalapeno peppers
- 1/3 cup apple cider vinegar
- 1/3 cup water
- @tbsp. granulated sugar
- 1/8 tsp. salt or to taste
Directions
- Cut the sweet and hot peppers into thin rings. Remove and discard stems, cores and membranes; set aside.
- In a 2 quart saucepan, combine the vinegar, water, sugar and salt.. Bring to a boil and stir in the peppers. Remove from heat and let cool to room temperature. Transfer to a glass jar or other container.
- Cover and chill 2 to 3 hours before serving.
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makes 2 cups