Pickled Peppers

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2 each medium green, sweet red and yellow 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


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 seasonings; tie securely with string.

2. In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top.

3. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally. Discard spice bag. Refrigerate pickled peppers up to 1 month.

Bon Appetit!

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