Description
These quick-pickled sweet peppers and onions are a delightful, crunchy appetizer or topping that’s bursting with tangy flavor. Ready in just 30 minutes, they’re perfect for parties, snacking, or adding a pop of color and crunch to sandwiches, burgers, and salads.
Ingredients
– 2 cups sliced sweet bell peppers (mix of red, yellow, and orange)
– 1 medium red onion, thinly sliced
– 1 cup white vinegar
– 1/4 cup water
– 2 tablespoons granulated sugar
– 1 teaspoon sea salt
– 1/2 teaspoon black peppercorns
– 1/4 teaspoon red pepper flakes (optional, for a little heat)
Instructions
1. In a large bowl, combine the sliced sweet peppers and onion.
2. In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, and red pepper flakes (if using). Bring to a gentle simmer, stirring until the sugar is dissolved.
3. Pour the hot vinegar mixture over the peppers and onions. Stir to coat everything evenly.
4. Let the mixture cool to room temperature, then cover and refrigerate for at least 30 minutes, or up to 1 week.
Notes
– For best texture and flavor, let the pickled peppers and onions sit in the fridge for at least 30 minutes before serving.
– These pickled veggies can be stored in an airtight container in the refrigerator for up to 1 week.
– Feel free to experiment with different pepper and onion varieties to create your own unique pickled blend.
- Prep Time: 15
- Cook Time: 15
- Category: Bites & Finger Foods
- Method: Stovetop
- Cuisine: American