Sweet, tangy, with a little heat — quick pickled peppers and onions are ready in 30 minutes and keep for weeks. Pile them on tacos, sandwiches, burgers, and salads. You’ll wonder how you lived without a jar in the fridge.
Ingredients
- 2 bell peppers (mixed colors), thinly sliced
- 1 large red onion, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- 1 1/2 cups white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 2 cloves garlic, smashed
- 1 bay leaf
Instructions
- Pack the jars: Divide the sliced peppers, onion, jalapeño, garlic, mustard seeds, peppercorns, and bay leaf between two clean pint jars, packing them in snugly.
- Make the brine: In a saucepan, bring the vinegar, water, sugar, and salt to a boil, stirring until the sugar and salt dissolve completely.
- Pour and seal: Carefully pour the hot brine over the vegetables, leaving 1/2 inch of headspace. Tap out air bubbles and seal with lids.
- Cool and refrigerate: Let cool to room temperature, then refrigerate. They’re ready in as little as 30 minutes but are best after 24 hours. Keep refrigerated up to 1 month.
Pro tip: Slice everything uniformly thin with a mandoline for the best texture and fastest pickling. These are a refrigerator pickle, not canned — keep them cold and use clean utensils.
Estimated nutrition per serving (1/4 cup): 25 calories, 0g protein, 0g fat, 6g carbohydrates.
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