Easy Pickled Peppers And Onions (Print Version)
Ingredients:
01 -
Sweet Red Peppers: 1 lb.
02 -
Vidalia Onion: 1 medium.
03 -
White Vinegar: 2 cups.
04 -
Water: ¾ cup.
05 -
Garlic: 3 cloves, smashed.
06 -
Sugar: ½ cup.
07 -
Salt: 1 ½ tablespoons.
08 -
Red Pepper Flakes: ½ teaspoon (more or less depending on desired heat).
09 -
Bay Leaf: 1.
10 -
Mustard Seeds: ½ teaspoon.
Instructions:
01 -
Clean and thinly slice the sweet red peppers and Vidalia onion. Discard the pepper seeds if you prefer.
02 -
In a saucepan, combine the white vinegar, water, smashed garlic, sugar, salt, red pepper flakes, bay leaf, and mustard seeds. Bring the mixture to a boil over medium-high heat, ensuring the salt and sugar are dissolved. This should take only a minute or two. Once the salt and sugar are dissolved, turn off the heat and let the brine cool slightly.
03 -
Layer the sliced peppers and onions in clean mason jars. Pour the cooled brine over the peppers and onions, making sure they are completely covered.
04 -
Let the mixture cool to room temperature. Screw on the lids of the mason jars and store them in the refrigerator. The pickles are ready to use once cooled and can be stored in the refrigerator for later use.
Notes:
01 -
This recipe is for refrigerator pickles and is not tested for water bath canning.
02 -
The pickles will keep in the refrigerator for several weeks.