Sweet red peppers along with Vidalia onions all in a bright, salty brine is a match made in heaven. Even if you are not much of a pickle person, you’ll love this combination of flavors when you add them to your burger or along side grilled chicken or pork.I must admit, I’m not a fan of red peppers so when I first tried sweet peppers that had been pickled, well…I became a changed woman! What I am a fan of is the “quick pickle” method mostly because I’m impatient. 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.
So, back to the sweet peppers – when I first tried pickled sweet red peppers, the recipe did not include onions. Since I LOVE Vidalia onions, I knew I needed to add them to this recipe. They just add a little something extra and make this jar of goodness really special.
This recipe is so easy to pull together! These days, you can find 1 pound bags of sweet peppers in the grocery at any time of the year. I chose all red ones then grabbed a sweet Vidalia onion. After that, all you need is some white vinegar, sugar, salt and a few other spices. Throw in a few garlic cloves and a mason jar then you are in business. Please note – you can cut back on or omit the red peppers if you don’t care for the extra heat.
If you need ideas on what to do with your new creation, try topping your burger or hot dog with a pile of peppers and onions. They are crazy good on tacos. I’ve even added them to my cheese platter since they bring a little sweet heat to party!
- 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
- 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 month.
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