Pickled Peppers and Onions

Pickled Peppers And Onions

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Lynette !


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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1 quart
15 Min
10 Min


  • 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
  • 2 Tbsp
    kosher salt
  • 1/2 tsp
    dried crushed red pepper

How to Make Pickled Peppers and Onions


  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.

Printable Recipe Card

About Pickled Peppers and Onions

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Southern

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