Pickled Peppers

By carvalhohm

There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.

Ingredients

• 1 tablespoon sugar
• 1 tablespoon salt
• 2 cups water
• 1 cup white vinegar
• 1 red bell pepper, cut into 6 pieces
• 1 yellow bell pepper, cut into 6 pieces
• 1 green bell pepper, cut into 6 pieces
• 1 small onion, sliced, separated into rings
• 2 cloves garlic, halved
• 1 sprig fresh tarragon or 1/4 teaspoon dried tarragon leaves

Details

Adapted from s3.amazonaws.com

Preparation

Step 1

1 In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.

2 In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.

1 Serving (1/4 Cup) Calories10 ( Calories from Fat0), Total Fat0g (Saturated Fat0g, Trans Fat0g ), Cholesterol0mg Sodium440mg Total Carbohydrate3g (Dietary Fiber0g Sugars2g ), Protein0g