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!
Sweet red peppers and onions pickled in a light flavorful brine. Serve on burgers or along side of grilled meats
- 1 lb sweet red peppers
- 1 medium vidalia onion
- 2 cups white vinegar
- 3/4 cup water
- 3 cloves garlic - smashed
- 1/2 cup sugar
- 1 1/2 tablespoon salt
- 1/2 teaspoon red pepper flakes more or less depending on how much heat you like
- 1 bay leaf
- 1/2 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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Thanks for this!
This looks delicious, and I have a box of sweet red peppers and several sweet onions so I will have to try making some.
Thanks Simone!
This is a super easy recipe. Let me know how you like it and perfect to add to some of your yummy fall recipes.
XO,
~Donya
Just wondering if this recipe can be canned? : D I have a Christmas craft fair coming up in December that this would be perfect for.
Yes it sure can! This summer I was just too impatient to can them. I think this would be a great gift and perfect for a Christmas craft fair. Please send me some photos and let me know how it goes!
XO,
~Donya
Hi, I was wondering what pickled bell peppers taste like. You say they are hot. Are they spicy?
I’ve never had pickled bell peppers but I don’t think you’d get very much spice from them.
~Donya
While I was bioling the vinegar mix, I wasn’t sure how this would taste after deeply putting my face near the pot. I passionately love vinegary things and these were amazing on sandwiches I made. I will be making these traditionally to store in my.fridge. I am a very picky person and I will give this 5/5 stars!! 🙂 thanks for the recipe!