Pickled Bell Peppers
Pickled bell peppers are a surprising addition to a variety of recipes. Make them in 15 minutes, store them overnight, and enjoy them with everything.
Servings: 4 cups
Equipment
- 2 24 oz. mason jars
Ingredients
- 1 bag NatureSweet® Mixed Bell Peppers julienned
- 1 medium red onion halved and thinly sliced
- 8-10 cloves garlic smashed
- 3 teaspoons mixed pickling spices
- 2 teaspoons celery seed
- 1/2 cup sugar
- 3 cups apple cider vinegar
- 1½ cups water
Instructions
- In a large bowl, mix the thinly sliced peppers and onions. Divide the mixture between your mason jars, about 2-4, depending on their size.
- In a small saucepan, bring the garlic, spices, celery seed, sugar, and vinegar to a boil for one minute.
- Pour the liquid mixture into each jar, leaving 1/2 inch of room at the top, and seal the lid.
- Refrigerate for at least 24 hours.
Notes
- Use two, 24 oz. mason jars or four, 12 oz. mason jars to fit all of the liquid, peppers, and seasonings.
- For extra flavor, triple the garlic, pickling spices, celery seed, and sugar.
- Refrigerate pickled peppers for up to one month.
Nutrition
Calories: 162kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 19mg | Potassium: 226mg | Fiber: 1g | Sugar: 27g | Vitamin A: 18IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg