Categories: chutney, pickles, relish

Ingredients

• 8 oz. miniature bell peppers, assorted colors
• 2 small jalapeno peppers
• 1/3 cup apple cider vinegar
• 1/3 cup water
• @tbsp. granulated sugar
• 1/8 tsp. salt or to taste

Directions

1. Cut the sweet and hot peppers into thin rings. Remove and discard stems, cores and membranes; set aside.
2. In a 2 quart saucepan, combine the vinegar, water, sugar and salt.. Bring to a boil and stir in the peppers. Remove from heat and let cool to room temperature. Transfer to a glass jar or other container.
3. Cover and chill 2 to 3 hours before serving.

4. makes 2 cups

Email to a friend | Print this recipe | Back