Quick Pickled Sweet Peppers And Onions

Sweet red peppers, along with Vidalia onions, all in a bright, flavorful brine, are "quick pickled" and mouthwateringly delicious.
5 from 7 reviews

Sweet Red Peppers and Vidalia Onions, all in a bright, flavorful brine, are “quick pickled” and mouthwateringly delicious. You’ll love this tangy, crunchy taste of pickles when you add them to burgers, hot dogs, tacos, or alongside grilled chicken or pork.

If you love recipes that pack a punch of flavor, then Candied Jalapeños, Pickled Cucumbers And Onions, or Pickled Sweet Corn are must-make!

Quick Pickled Sweet Red Pepper And Onions are easy to make without the trouble of traditional canning and are great on burgers, hot dogs, sandwiches and tacos!
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I must admit, I’m not a fan of red peppers, but I became a changed woman when I first tried sweet peppers that had been pickled. I became a fan of this “quick pickle” method with this recipe, then I moved on to pickled red onions. I know there are some things that you just can’t rush, but you CAN get that delicious pickle flavor without going to all the trouble of true canning.

How To Serve Sweet Pickled Peppers And Onions

  • As a flavor-packed condiment for sandwiches, hot dogs, burgers, or tacos.
  • Pickled mini sweet peppers and onions are some of my favorite toppings for salads, chili, soup, and pizza.
  • I love serving them as a side for grilled veggies, fish, and meats.
  • Sweet peppers and onions are a terrific addition to a charcuterie board, cheese plate, or served with hummus and chips.
Quick Pickled Sweet Red Pepper And Onions are easy to make without in a salty brine the trouble of traditional canning and are great on burgers, hot dogs, sandwiches and tacos!

What Is Quick Pickling?

Pickling is a wonderful way to preserve vegetables and fruits by marinating them in a brine that can be salty, sweet, or a combination of both. Quick pickling is a fast and easy method that does not require traditional canning equipment.

Ingredients And Tools To Make Sweet Pickled Peppers

  • Sweet Red Peppers – found any time of year in the produce section of the grocery.
  • Vidalia Onion – my favorite, but you can use any sweet onion.
  • White Vinegar – apple cider vinegar can be substituted.
  • Garlic Cloves
  • Granulated Sugar
  • Kosher Salt
  • Red Pepper Flakes
  • Bay Leaf
  • Mustard Seeds

Scroll down for measurements and instructions

Quick Pickled Sweet Red Pepper And Onions are easy to make without in a salty brine the trouble of traditional canning and are great on burgers, hot dogs, sandwiches and tacos!

How To Make Quick Pickled Peppers And Onions

Pickling provides a balance of sweet, sour, and salty flavors, which can enhance the flavor of so many dishes. Plus, quickly pickling is super easy.

  1. Clean and slice the pepper and onions. Layer them in the clean mason jars.
  2. Make the brine by adding the vinegar, water, garlic, sugar, salt, mustard seeds, bay leaf, and red pepper flakes to a boil to a saucepan and bringing it to a boil.
  3. Pour the liquid over the peppers and onion. Let cool, screw on the lid, and store in the refrigerator until ready to use.

Frequently Asked Questions

How long will quick pickles last in the refrigerator?

They will last 1-2 weeks in the fridge stored in a jar with a lid.

Can other peppers be used?

Sure! Green, red, yellow and orange peppers are good substitutes for sweet red peppers.

Quick Pickled Sweet Red Pepper And Onions are easy to make without the trouble of traditional canning and are great on burgers, hot dogs, sandwiches and tacos!

More Great Recipes To Serve With Pickled Sweet Peppers and Onions

Quick Pickled Sweet Red Pepper And Onions are easy to make without the trouble of traditional canning and are great on burgers, hot dogs, sandwiches and tacos!

Quick Pickled Sweet Red Peppers And Onions

5 from 7 reviews
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12
Calories: 60kcal
Print Pin Rate
Sweet red peppers, along with Vidalia onions, all in a bright, flavorful brine, are "quick pickled" and mouthwateringly delicious. You'll love this tangy, crunchy taste of pickles when you add them to burgers, hot dogs, tacos, or alongside grilled chicken or pork.

Ingredients

  • 1 lb sweet red peppers
  • 1 medium vidalia onion
  • 2 cups white vinegar
  • ¾ cup water
  • 3 cloves garlic – smashed
  • ½ cup sugar
  • 1 ½ tablespoon salt
  • ½ teaspoon red pepper flakes more or less depending on how much heat you like
  • 1 bay leaf
  • ½ teaspoon mustard seeds

Instructions

  • Slice peppers and onion very thin and place in jar.
  • In a small sauce pan, bring vinegar, water, garlic, sugar, salt, mustard seeds, bay leaf and red pepper flakes to a boil.
  • Discard garlic and pour pickling liquid over peppers. Seal jar. Let cool and store in fridge. Will keep for up to 1-2 weeks.

Video

Notes

Ways To Serve These Pickles:
  • As a flavor-packed condiment for sandwiches, hot dogs, burgers, or tacos.
  • Pickled pepper and onions are one of my favorite toppings for salads, chili, soup, and pizza.
  • I love serving them as a side for grilled veggies, fish, and meats.
  • Sweet peppers and onions are a terrific addition to a charcuterie board, cheese plate, or served with hummus and chips.
 
Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition

Calories: 60kcal · Carbohydrates: 13g · Protein: 1g · Fat: 0.2g

This post was originally published in May, 2017 and updated in March, 2023.

Quick Pickled Sweet Red Pepper And Onions are easy to make without in a salty brine the trouble of traditional canning and are great on burgers, hot dogs, sandwiches and tacos!

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21 Comments

  1. 5 stars
    Always enjoy reading and making your recipes. Your site is one of the first ones that I check when searching for recipes.
    I didn’t make this recipe but do plan on it. I went by my years of cooking experience to make this judgement. So please excuse
    me if I gave it a rating without actually making it. Can you please state what type of salt, table, kosher or other, is to be used
    in the recipes? I always have a problem with most recipes because this is usually not stated. And to make it more challenging
    there are different measurements for each type of salt. I use Diamond brand kosher but I know others may use different types.
    Maybe if you stated what you use, the readers can figure it out from there. Thanks for the recipes and for listening. I am almost
    70 years old and am still learning. Learning never gets old. Thanks for sharing all your ideas and recipes.

    1. I use all different sized of jars. Mostly saved pickle or jam jars. You’ll probably need 2-3 medium size.
      ~Donya

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