Sweet and Sour Pickled Bell Peppers by the Jar

READY IN: 40mins
SERVES: 12
YIELD: 1 pint
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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