Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living January 2012

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Recipe Summary test

hands-on:
20 mins
total:
1 hr 35 mins
Yield:
Makes 1 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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