3 large bell peppers (green, red, yellow)
1/3 cup dressing (recipe follows)
½ cup distilled vinegar
½ cup granulated sugar
½ teaspoon salt
1. Add all ingredients to a saucepot and place on medium heat. Stir with a wooden spoon to dissolve the sugar and salt.
2. Bring the mixture to a boil and then remove from heat and let cool completely.
1. Cut peppers in half and remove the stem and seeds. Slice lengthways into strips.
2. Add sliced peppers to bowl, pour 1/3 cup dressing and toss thoroughly using spoon and fork. Set aside tossing a few more times until ready to serve.
You’ll have more dressing than you need, store the remainder in an airtight container in the fridge for another use
Pickle can be made days ahead, stored in an airtight container, refrigerated
The dressing can be used as well for carrots and cucumbers