Pickled Peppers & Onions Recipe

Becky Luigart Stayner
Hands-on Time:
20 Mins
Total Time:
1 Hour 35 Mins
Yield:
Makes 1 qt.
By Southern Living
This recipe originally appeared on MyRecipes

Keep a jar of these tangy Pickled Peppers & Onions in the fridge for topping sandwiches and burgers. 

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 It

Step 1

Soak onion slices in ice water to cover in a small bowl 10 minutes; drain. Place onion slices and bell pepper strips in 1 (1-qt.) 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 sugar is dissolved.

Step 3

Pour hot vinegar mixture over vegetables in jar. Let stand, uncovered, 1 hour. Cover and chill 24 hours. Store in an airtight container in refrigerator up to 1 week.

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