Sweet and Sour Bell Peppers by the Jar


Pickled Peppers and Onions

I have this crazy habit of going into the grocery store and buying up all the scratch and dent items.  I buy dented cans of beans and stuff like that.  Discontinued items are sad because I often like them, but have missed out.  I do get everything half-price and that is a plus!  I also tend to buy marked down produce.  I try to resist, but feel like I am “saving” the vegetables!  I am, luckily, able to resist anything that is actually already rotten, thank goodness!
Well, one day, I lost my mind and bought a whole lotta peppers.  I got red peppers, green peppers, yellow peppers, orange peppers.  Peppers, peppers, peppers!  I thought it was a great idea because they were all so pretty and I love peppers!  I decided to cut them into strips and freeze them.  It turned out to be sort of a lot of work!  But no matter, peppers freeze really well.  I got the red ones and orange ones done and then remembered that I love pickles!  Pickled peppers are groovy.  I like to just do them by the jar because I have used all my jars to store pasta and grains and stuff in.  I should get more jars, but I do have to sneak them into the house because, for some reason, my husband hates jars.  Isn’t that weird?

Sweet and Sour Bell Peppers by the Jar

Ingredients

    • 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

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.