Sweet and Sour Pickled Bell Peppers by the Jar
photo by threeovens
- Ready In:
- 3⁄4 lb bell pepper (it looks better if you use a mix of red, green, yellow and orange)
- 1⁄2 onion, halved and thinly sliced
- 1 cup sugar
- 1 cup water
- 3⁄4 cup distilled white vinegar
- 1⁄2 cup cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon black peppercorns
- 1⁄4 teaspoon yellow mustard seeds
- 1 garlic clove, smashed
- 1 bay leaf
- 1⁄2 teaspoon salt
- Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions.
- In a large saucepan, combine sugar, water, vinegars, celery seeds, peppercorns, mustard seeds, garlic, bay leaf, and salt; bring to a boil, stirring to dissolve the sugar.
- Reduce heat to low and simmer, covered, for 15 to 20 minutes.
- Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool.
- Cover and store in the refrigerator up to 6 months.
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