0.5 bell pepper green cut lengthwise into 1/4-inch-wide strips
20 servings water
2 tablespoons kosher salt
0.5 bell pepper red cut lengthwise into 1/4-inch-wide strips
0.5 small onion red cut into 1/4-inch-thick slices
0.5 teaspoon pepper dried red crushed
6 tablespoons sugar
1 cup vinegar white
0.5 bell pepper yellow cut lengthwise into 1/4-inch-wide strips
Equipment
bowl
sauce pan
canning jar
Directions
Soak onion slices in ice water to cover in a small bowl 10 minutes; drain.
Place onion slices and bell pepper strips in 1 (1-qt.) canning jar.
Bring vinegar, next 3 ingredients, and 1 cup water to a boil in a small nonaluminum saucepan over medium-high heat, stirring occasionally, until sugar is dissolved.
Pour hot vinegar mixture over vegetables in jar.
Let stand, uncovered, 1 hour. Cover and chill 24 hours. Store in an airtight container in refrigerator up to 1 week.
