Pickled Bell Peppers

Ingredients:

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

Directions:

1. In a large glass bowl, combine peppers and onion.
2. Place pickling spices and celery seed on a double thickness of cheesecloth.
3. Gather corners of cloth to enclose seasonings; tie securely with string.
4. In a small saucepan, combine sugar, vinegar, water and spice bag.
5. Bring to a boil; boil 1 minute.
6. Transfer spice bag to pepper mixture.
7. Pour vinegar mixture over top.
8. Refrigerate, covered, 24 hours, stirring occasionally.
9. Discard spice bag.
10. Refrigerate pickled peppers up to 1 month.