Bell Pepper – Pickled Peppers

Bell Pepper – Pickled Peppers

 

Boil 2 cups white wine vinegar, ½ cup sugar, 2 tablespoons water, 2 cloves sliced garlic, and 1 teaspoon salt. Remove tops and seeds from 1 pound bell pepper, add pepper to Mason jar, pour in liquid, cover. When jar is room temperature, chill 3 days and serve.400px-Pickled_peppers-1

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s