Sweet And Sour Pickled Bell Peppers By The Jar - cooking recipe

Ingredients

3/4 lb bell pepper (it looks better if you use a mix of red, green, yellow and orange)
1/2 onion, halved and thinly sliced
1 cup sugar
1 cup water
3/4 cup distilled white vinegar
1/2 cup cider vinegar
1 teaspoon celery seed
1 teaspoon black peppercorns
1/4 teaspoon yellow mustard seeds
1 garlic clove, smashed
1 bay leaf
1/2 teaspoon salt

Preparation

Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions.
In a large saucepan, combine sugar, water, vinegars, celery seeds, peppercorns, mustard seeds, garlic, bay leaf, and salt; bring to a boil, stirring to dissolve the sugar.
Reduce heat to low and simmer, covered, for 15 to 20 minutes.
Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool.
Cover and store in the refrigerator up to 6 months.