Pickled Bell Peppers

1. 1

   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.

2. 2

   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 to room temperature. Refrigerate, covered, 24 hours, stirring occasionally.

3. 3

   Discard spice bag. Refrigerate pickled peppers up to 1 month.

* Per serving · 4 servings · Values may vary.

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