Hands-on Time
20 Mins
Total Time
1 Hour 35 Mins
Yield
Makes 1 qt.

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

 

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.

Ratings & Reviews

Candis's Review

Bethlyleshowell
September 13, 2014
Good stuff! The peppers were a great addition to the sweet potato cornbread and slow cooker BBQ chicken recipes. Their tanginess balanced the sweetness of the bread and BBQ sauce. On their own, I found the final product to be a little salty for my taste, and next time will only use 2 Tbps of salt.

Bethlyleshowell's Review

Candis
December 29, 2012
My husband and I just love, love this recipe! It's great over pinto beans and my particular favorite is putting it over Hopping John on New Year's day. It's crunchy, tangy and just perfect. I make it often, just to have on hand.