Description
Crisp, tangy Pickled Sweet Peppers and Onions are the perfect appetizer or topping for salads, burgers, and more. This quick and easy recipe comes together in just 30 minutes.
Ingredients
– 2 cups sliced sweet peppers (such as bell peppers or banana peppers)
– 1 cup thinly sliced onions
– 1 cup apple cider vinegar
– 1/2 cup granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
1. In a large bowl, combine the sliced sweet peppers and onions.
2. In a small saucepan, combine the apple cider vinegar, sugar, salt, and black pepper. Bring to a simmer, stirring occasionally, until the sugar has dissolved.
3. Pour the hot vinegar mixture over the peppers and onions. Stir to coat.
4. Transfer the pickled vegetables to a clean jar or container with a tight-fitting lid. Refrigerate for at least 30 minutes before serving.
Notes
– For a spicier version, add 1/2 teaspoon of crushed red pepper flakes.
– The pickled peppers and onions will keep in the refrigerator for up to 2 weeks.
– Try using a mix of different colored bell peppers for a vibrant presentation.
- Prep Time: 15
- Cook Time: 15
- Category: Bites & Finger Foods
- Method: Stovetop
- Cuisine: American