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
- 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
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.