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Pickled Peppers & Onions

Pickled Peppers & Onions

Serve Pickled Peppers and Onions Keep with shredded pork for a hearty, tasty meal.

 

This recipe goes with Down-South Banh Mi, Slow-cooked BBQ Chicken Sandwiches

Southern Living JANUARY 2012

  • Yield: Makes 1 qt.
  • Hands-on:20 Minutes
  • Total:1 Hour, 35 Minutes

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

Preparation

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.

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Pickled Peppers & Onions recipe

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