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Prep Time: 0 Minutes Cook Time: 24 Minutes |
Ready In: 24 Minutes Servings: 8 |
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Fresh garden peppers put can go really far. Use as a side dish or topping for a sandwhich. Delicious. Ingredients:
2 medium green peppers, cut into 1-inch pieces |
2 medium sweet red peppers, cut into 1-inch pieces |
2 medium yellow peppers, cut into 1-inch pieces |
1 large red onion, peeled, halved and thinly sliced |
1 cup cider vinegar |
1 cup sugar |
1/3 cup water |
2 teaspoons mixed pickling spices (in spice section of grocery store) |
1/2 teaspoon celery seed |
cheesecloth |
Directions:
1. In a large glass bowl, combine peppers and onions.
2. Set aside.
3. In a saucepan, combine the vinegar, sugar, and water.
4. Place the pickling spices and celery seed in a DOUBLE thickness or cheesecloth;bring up the corners of the cloth and tie with a string to form a bag .
5. Add to the saucepan.
6. Bring to a boil for 1 minute.
7. Remove and transfer the spice bag to pepper mixture.
8. Allow mixture to cool slightly.
9. Pour the vinegar mixture over the pepper mixture.
10. Cover and refigerate for 24 hours, stirring occasionally.
11. Discard spice bag.
12. ALL READY!!!
13. Peppers may be stored in a sealed container for up to 1 monh in the refrigerator.
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