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Brine the onions and peppers when you put the pork in the slow cooker so they pickle for at least eight hours. Or make the recipe up to one week ahead--the longer the onions and peppers sit, the better the flavor. The sweet-tart brine is delicious spooned over the succulent pork.

Cynthia Graubart
Recipe by Southern Living May 2014

Gallery

Credit: Iain Bagwell; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
8 hrs 20 mins
Yield:
Makes 1 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring rice vinegar, apple cider vinegar, sugar, and dried crushed red pepper to a boil in a medium saucepan. Toss together onion slices, bell pepper slices, garlic cloves, hot vinegar mixture, and, if desired, thyme sprigs in a large bowl. Let stand 2 hours. Cover and chill 6 hours. Refrigerate in an airtight container up to 1 week.

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