Pickled Peppers And Onions Recipe

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Pickled Peppers and Onions

Lynette !

By
@breezermom

I love this mix served on top of barbecue sandwiches, as a side to fried fish, and also with hotdogs!! Chilling and resting time is not included in prep time. There is a one hour resting time and a 24 hour chilling time.


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Serves:

1 quart

Prep:

15 Min

Cook:

10 Min

Method:

Canning/Preserving

Ingredients

1/2 small
red onion, cut into 1/4 inch thick slices
ice water
1/2
red bell pepper, cut lengthwise into 1/4 inch wide strips
1/2
yellow bell pepper, cut lengthwise into 1/4 inch wide strips
1/2
green bell pepper, cut lengthwise into 1/4 inch wide strips
1 c
white vinegar
6 Tbsp
sugar
2 Tbsp
kosher salt
1/2 tsp
dried crushed red pepper

Directions Step-By-Step

1
Soak onion slices in ice water to cover in a small bowl 10 minutes; drain. Place the onion slices and bell pepper strips in one 1-quart canning jar.
2
Bring vinegar, next 3 ingredients, and 1 cup water to a boil in a small nonaluminum saucepan over medium-high heat, stirring occasionally, until the sugar is dissolved.
3
Pour the hot vinegar mixture over the vegetables in the jar. Let stand, uncovered, for 1 hour. Cover and chill 24 hours. Store in an airtight container in the refrigerator up to 1 week.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, Healthy, Heirloom