I love Summertime! Sitting outside on our deck, under the umbrella while burgers sizzle on the grill are moments to cherish. We try to do at least part of our meal on the grill every night. And weather permitting, we try to eat outside as much as possible. With all of those burgers, hot dogs, steaks and grilled chicken breasts, I'm always on the look out for refreshing Summery Salad recipes. This one is so good. It is both crisp and colorful, tangy and sweet. The perfect side to any grilled entree. A beautiful presentation to take to a picnic too!
Pickled Pepper Salad
2 green bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 yellow bell peppers, cut into 1-inch pieces
1 red onion, halved and thinly sliced
1 cup sugar
1 cup cider vinegar
1/3 cup water
2 teaspoons pickling spices
1/2 teaspoon celery seed
In a large glass bowl, combine peppers and onions. Set aside. In a saucepan, combine the vinegar, sugar and water. Place the pickling spice and celery seed in a cheesecloth "bag". Add to the saucepan and bring to a boil. Boil for one minute. Pour vinegar mixture and spice bag over vegetables. Stir to combine. Cover and refrigerate at least 24 hours, stirring occasionally. Remove spice bag and discard before serving. Can be kept in the refrigerator for several days.
Prep Time: Approximately 20 minutes Cook Time: 0 needs to chill 24 hours
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| The Pickled Pepper Salad Party |
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| In a saucepan, combine sugar and vinegar. |
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| Add water. |
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| To cheesecloth or muslin spice bag, add pickling spices. |
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| Add celery seed to to bag. (I actually used a jelly straining bag because I was out of cheesecloth. You could even use a tea ball. Anything to keep the little seeds from mixing in with your peppers.) |
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| Add bag to saucepan and bring to a boil. Boil for 1 minute. |
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| Place chopped peppers and onions in a glass bowl. (Just be sure not to use a metal container, you don't want a reaction with the vinegar.) |
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| Pour vinegar mixture and spice bag over peppers and onions. |
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| Cover and refrigerate at least 24 hours, stirring occasionally. Remove and discard spice bag before serving. |
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| Serve with burgers, dogs or anything else that needs a colorful, delicious side salad! |
Pickled Pepper Salad
2 green bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 yellow bell peppers, cut into 1-inch pieces
1 red onion, halved and thinly sliced
1 cup sugar
1 cup cider vinegar
1/3 cup water
2 teaspoons pickling spices
1/2 teaspoon celery seed
In a large glass bowl, combine peppers and onions. Set aside. In a saucepan, combine the vinegar, sugar and water. Place the pickling spice and celery seed in a cheesecloth "bag". Add to the saucepan and bring to a boil. Boil for one minute. Pour vinegar mixture and spice bag over vegetables. Stir to combine. Cover and refrigerate at least 24 hours, stirring occasionally. Remove spice bag and discard before serving. Can be kept in the refrigerator for several days.
Prep Time: Approximately 20 minutes Cook Time: 0 needs to chill 24 hours
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