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pickled peppers and onions

9 Pinches
breezermom avatar
Gulf Breeze, FL
Updated on Apr 24, 2016

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.

prep time 15 Min
cook time 10 Min
method Canning/Preserving
yield 1 quart

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 cup white vinegar
  • 6 tablespoons sugar
  • 2 tablespoons kosher salt
  • 1/2 teaspoon dried crushed red pepper

How To Make pickled peppers and onions

  • 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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