Pickled Peppers & Onions

Name: Pickled Peppers & Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 250
Cuisine: Global
Ingredients: 1 large green bell pepper, cut into 1/4-inch-thick strips; 1 medium red bell pepper, cut into 1/4-inch-thick strips; 237 milliliters (1/4-inch-thick) red onion slices; 1 teaspoon dried crushed red pepper; 59 milliliters canning-and-pickling salt; 177 milliliters sugar; 473 milliliters white vinegar (5% acidity); 1 medium yellow bell pepper, cut into 1/4-inch-thick strips

Pickled Peppers & Onions is Head to the store and pick up bell pepper, bell pepper, vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Sterilize jars, and prepare lids.

While jars are boiling, soak onion slices in ice water 10 minutes. Bring vinegar, next 3 ingredients, and 2 cups water to a boil in a 1-qt. stainless steel saucepan over medium-high heat, stirring until sugar dissolves.

Ingredients you will need

Water

Vinegar

Onion

Sugar

Equipment you will use

Sauce Pan

Drain onion slices; pat dry. Toss together onions and bell peppers. Pack vegetables tightly in hot jars, leaving 1/2-inch headspace. Cover vegetables with hot pickling liquid, leaving 1/2-inch headspace.

Ingredients you will need

Bell Pepper

Vegetable

Onion

Seal and process jars, processing 5 minutes.

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

Ingredients you will need

Water