Ingredients
2 each medium green, sweet red and yellow peppers, julienned 1 large red onion, halved and thinly sliced2 teaspoons mixed pickling spices1/2 teaspoon celery seed1 cup sugar1 cup cider vinegar1/3 cup water
Preparation
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.
