Pepper Onion Pickle (Print Version)
# Ingredients:
→ Vegetables
01 -
2 large onions, cut into thin half-moon slices
02 -
4 cups of mixed bell peppers, thinly sliced into strips
→ Pickling Liquid
03 -
1 cup of apple cider vinegar
04 -
1 cup of white vinegar
05 -
1 cup of regular granulated sugar
→ Spices & Seasonings
06 -
1/2 teaspoon of red pepper flakes (leave out if you prefer it mild)
07 -
1/2 teaspoon of cracked black pepper
08 -
1 teaspoon of ground turmeric
09 -
1 teaspoon of celery seeds
10 -
1 tablespoon of mustard seeds
11 -
1 teaspoon of salt
# Instructions:
01 -
Take a big bowl, toss in those peppers and onions, and mix them all together until they look evenly combined.
02 -
Pour both vinegars into a mid-sized pot. Add in the sugar, mustard seeds, celery seeds, turmeric, salt, black pepper, and red pepper flakes if you'd like a little kick.
03 -
Put the pan on medium heat and let the mix warm up until it starts gently bubbling. Stir now and then so the sugar fully dissolves.
04 -
Carefully pour the hot vinegar mixture right over your onions and peppers in the bowl. Stir it all up to make sure the veggies are well coated.
05 -
After the mixture cools down completely, transfer it into clean jars or containers with lids that close tightly.
06 -
Pop the jars into the fridge and let the flavors meld together for about a day. It'll taste even better after sitting.
# Notes:
01 -
You can keep this in the fridge for a maximum of 2 weeks.
02 -
It's amazing on hot dogs, burgers, sandwiches, or even as a side for grilled meals.
03 -
Use a mix of different bell pepper colors for a prettier look—green, red, orange, and yellow all work well.