Description
Prep time: 15 minutes Cook time: 5 minutes Chilling time: 24 hours minimum (2 to 3 days for best flavor) Yield: 1 quart jar Course: Condiment, side Cuisine: American
Ingredients
Scale
- 2 large bell peppers (red, yellow, or orange), thinly sliced
- 1 large red onion, thinly sliced
- 3 garlic cloves, peeled and lightly crushed
- 1 cup (240 ml) white vinegar (5% acidity)
- 1 cup (240 ml) water
- 3 tablespoons granulated sugar
- 1 tablespoon pickling salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried oregano (optional)
Instructions
- Wash the bell peppers and slice them into thin strips. Thinly slice the red onion.
- Arrange the peppers, onions, and garlic in a clean, heat-safe glass jar.
- In a saucepan, combine the vinegar, water, sugar, salt, mustard seeds, black peppercorns, and optional red pepper flakes and oregano.
- Bring the mixture to a gentle boil, stirring until the sugar and salt dissolve completely.
- Carefully pour the hot brine into the jar until all the vegetables are submerged.
- Let the jar cool briefly, then refrigerate promptly.
- Refrigerate for at least 24 hours. For a deeper sweet-and-tangy flavor, wait 2 to 3 days.
- Serve on burgers, hot dogs, tacos, sandwiches, and more, or enjoy chilled straight from the jar.