Sweet And Sour Pickled 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

1. Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions.
2. 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.
3. Reduce heat to low and simmer, covered, for 15 to 20 minutes.
4. Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool.
5. Cover and store in the refrigerator up to 6 months.

bell pepper, onion, sugar, water, distilled white vinegar, cider vinegar, celery, black peppercorns, yellow mustard seeds, garlic, bay leaf, salt

Taken from www.food.com/recipe/sweet-and-sour-pickled-bell-peppers-by-the-jar-508217 (may not work)