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Tri-Colored Pickled Peppers |
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Serves: 18
Print this Recipe
Prep Time: 30 minutes (Ready in 1 week) - Yield: 1 quart
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 peppers, cut into 6 pieces
1 small onion, sliced, separated into rings
2 garlic cloves, halved
1 sprig fresh tarragon or 1/4 teaspoon dried tarragon leaves
1. MICROWAVE DIRECTIONS: In 2-quart microwave-safe bowl, combine sugar, salt, water and vinegar. Microwave on high for 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: Not possible to calculate because of recipe variables.
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