Pickled Bell Peppers

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: pickles

Ingredients

  • 2 each medium sweet red, yellow and green peppers, cut into 1-inch pieces
  • 1 large red onion, halved and thinly sliced
  • 2 tsp. mixed pickling spices
  • 1/2 tsp. 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. seasoning

  2. and tie securely with string.

  3. In a small saucepan, combine sugar, vinegar, water and spice bag to pepper mixture. Pour vinegar mixture over top. Refrigerate, covered, 24 hours, stirring occasionally.
  4. Discard spice bag. Refrigerate pickled peppers up to 1 month.

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