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Pickled Peppers & Onions

Hands-on time 20 mins
Total time 1 hr, 35 mins
Yield Makes 1 qt.
Serve Pickled Peppers and Onions Keep with shredded pork for a hearty, tasty meal. 


  • 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

  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.

  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.

  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.