Pickled Peppers

Ingredients

• 2 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
• 1 large red onion, halved and thinly sliced
• 2 tsp. mixed pickling spices
• 1/2 tsp. celery seed
• 1 cup sugar
• 1 cup cider vinegar
• 1/3 cup water

Directions

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. 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.
3. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally. Discard spice bag. Refrigerate pickled peppers up to 1 month.