If you like your peppers spicy, add a chopped jalapeno pepper or two to the jar. Use any variety or color combination of peppers that looks pretty to you.
Prep Time: 30 minutes
Cook Time: 13 minutes
Ingredients:
- 1 Tbsp. sugar
- 1 Tbsp. salt
- 2 cups water
- 1 cup plain vinegar
- 3 bell peppers
- 1 onion, sliced into thin rings
- 3 garlic cloves, cut in half
- 1/4 tsp. dried tarragon leaves
Preparation:
Seed peppers and cut each into six strips. In 2-quart microwave-safe bowl, combine sugar, salt, water and vinegar. Microwave, uncovered, on high power for 8-14 minutes until mixture comes to a full rolling boil. Make sure the mixture boils vigorously before packing the peppers.
Pack the rest of the ingredients into a clean 1-quart jar, arranging peppers according to color or however you'd like. Carefully pour hot vinegar mixture over the vegetables in the jar and seal well. Place in refrigerator and let marinate for 1 week before serving. Store in refrigerator.
