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Pickled Peppers

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  • Prep 30 min
  • Total 168 hr 0 min
  • Servings 1
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There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.
Jan 26, 2015
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Ingredients

  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 cups water
  • 1 cup white vinegar
  • 1 red bell pepper, cut into 6 pieces
  • 1 yellow bell pepper, cut into 6 pieces
  • 1 green bell pepper, cut into 6 pieces
  • 1 small onion, sliced, separated into rings
  • 2 cloves garlic, halved
  • 1 sprig fresh tarragon or 1/4 teaspoon dried tarragon leaves

Steps

  • 1
    In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.
  • 2
    In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.

Nutrition Information

No nutrition information available for this recipe
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