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Pickled Bell Peppers

Name: Pickled Bell Peppers
Prep time: 20 min
Total time: 20 min
Yield: 16 servings (4 cups).
Ingredients: 2 each medium green, sweet red and yellow peppers, julienned; 1 large red onion, halved and thinly sliced; 2 teaspoons mixed pickling spices; 1/2 teaspoon celery seed; 1 cup sugar; 1 cup cider vinegar; 1/3 cup water

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Total Time

Prep: 20 min. + chilling

Makes

16 servings (4 cups)

Updated: Nov. 18, 2022

Well received at potlucks, these colorful sliced peppers add zest to the menu—and they're a smart way to use peppers from the garden. I also like to make them as a zippy side for lunch or dinner at home. —Heather Prendergast, Sundre, Alberta

Pickled Bell Peppers Recipe photo by Taste of Home

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Ingredients

2 each medium green, sweet red and yellow peppers, julienned
1 large red onion, halved and thinly sliced
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed
1 cup sugar
1 cup cider vinegar
1/3 cup water

Directions

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.
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; cool. Refrigerate, covered, 24 hours, stirring occasionally.
Discard spice bag. Transfer mixture to jars, if desired; cover tightly. Refrigerate pickled peppers up to 1 month.

Nutrition Facts

1/4 cup: 67 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein.

Pickled Bell Peppers

Ingredients

Directions

Nutrition Facts

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