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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.
If you love recipes that pack a punch of flavor, then Candied Jalapeños, Pickled Cucumbers And Onions, or Pickled Sweet Corn are must makes!
I must admit, I’m not a fan of red peppers, so when I first tried sweet peppers that had been pickled, I became a changed woman. What I am a fan of is this “quick pickle” method. I know there are some things that you just can’t rush, but you CAN actually get that delicious pickle flavor without going to all the trouble of true canning.
How To Serve Pickled Sweet Peppers And Onions
- 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.
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 This Recipe
- 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
- Cutting Board and Chefs Knife
- Measuring Cups And Spoons
- Mason Jars – new or reused with lids
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.
- Clean and slice the pepper and onions. Layer them in the clean mason jars.
- 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.
- 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
They will last 1-2 weeks in the fridge stored in a jar with a lid.
Sure! Green, red, yellow and orange peppers are good substitutes for sweet red peppers.
More Great Recipes To Serve With Pickled Sweet Peppers and Onions
- Roast Beef And Cheese Sandwiches
- Slow Cooker Shredded Mexican Beef
- Air Fryer Hot Dogs
- 5-Ingredient Crock Pot Buffalo Chicken
- Carolina Slaw Dogs
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
- 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.
Nutrition
This post was originally published in May, 2017 and updated in March, 2023.
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what size jars to use and how many jars does this recipe use?
I use all different sized of jars. Mostly saved pickle or jam jars. You’ll probably need 2-3 medium size.
~Donya