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Tricolor Pickled Peppers and Onions




Source of Recipe


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List of Ingredients






1 3/4 cups distilled white vinegar
1/4 cup canning or pickling salt
2 tablespoons sugar
2 tablespoons good-quality pickling spice (one that contains bits of dried chilies)
4 medium yellow onions, peeled, bottoms and tops trimmed and each one cut vertically through the tops to the bottoms into eighths
4 large, sweet bell peppers of varying colors, cored, seeded and cut into 1/2-inch-wide strips
1 fresh jalapeno pepper, trimmed and quartered lengthwise, with seeds
Wash 4 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Directions:

Combine the vinegar, salt, sugar and pickling spices with 1 3/4 cups water in a non-aluminum saucepan and bring to a boil over medium-high heat. Reduce heat to low and keep liquid warm.
Divide the onions among hot jars, packing them in the bottom. Then divide the pepper strips among jars, standing them upright on onions, making sure to mix colors. Place one piece of jalapeno pepper in each jar (nesting it attractively between other vegetables and inside of jar, with seeds showing).

Pour hot vinegar mixture over one jar of vegetables at a time, making sure they are covered, but leaving 1/2 inch head space. Be sure and release any air bubbles by running a knife blade or a chop stick down sides of jar. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.

For very crisp peppers (and if you have refrigerator space), simply refrigerate jars. Pickles will improve in flavor for several weeks and will keep for over 12 months without losing quality.

To store at room temperature: Place jars in a large canner, cover with hot water, making sure jars are covered by at least 2 inches of water. Bring water to a boil and process jars for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Remove and let cool before storing.


Recipe