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If you were to open my refrigerator door and have a peek inside, you would likely find more pickle varieties than the average family. Let’s just say that my 3 kids, husband and I are a family of pickle lovers. We lived in Korea for 5 years, so kimchi is always in there. Then there’s the farmers market sour pickles and traditional dill. Occasionally you will find a jar of giardiniera or muffuletta topping or maybe (if I can get my hands on some up north here in NJ) some pickled okra. A recent favorite though has been pickled red onions. When I started experimenting with making them, we were pleasantly surprised by how easy they were to make and how versatile they are as a topping.
When I was grocery shopping the other day they had a great deal on mini sweet peppers ($1.99 a bag!), so I picked up some of those, thinking that I could use the same method to make some other varieties of pickles. It worked like a charm, so here I am sharing my love of pickles and a great new recipe for you.
Quick Pickled Red Onions and Sweet Peppers
Perfect for topping sandwiches, barbecue and tacos, these quick and easy pickled red onions and peppers are easy to make and super tasty. You will want to put them on everything!
- 1 cup white vinegar
- 1 cup water
- 2 Tbsp kosher salt
- 2 Tbsp sugar
- 1 medium red onion
- 6 sweet mini peppers
- 1 tsp whole allspice
In a large measuring cup, stir together the vinegar, water, salt and sugar, then set aside.
Boil approximately 3 cups of water in a kettle. Slice the onions and peppers into thin rings and place in separate piles.
Place the onions in a strainer and pour about half the boiling water over the top of the onions. Shake to remove excess water, then place the onions into jars.
Place the sliced peppers in a strainer and repeat the process.
Top each jar of onions and peppers with some of the whole allspice. Pour the pickling liquid over the top until covered with liquid. Cover the jars and refrigerate until ready to serve.
Recipe NotesThe pickles are ready to eat after about 1 hour and keep in a refrigerator for up to 2 weeks.
Look at those colorful beauties! Can’t you just see those jewel-toned veggies topping a sandwich or taco? They are also fantastic spread over pulled pork or other barbecued goodies. The sweet, sour and salty combo is the perfect contrast to meaty dishes. If you have 10 minutes to spare and a few pantry staples on hand, you can make these and add a gourmet touch to your next meal.
Need some good, not-boring salad recipes for summer? Subscribe to my blog (using the form on the bottom or right side of this page) and you will receive 4 exclusive recipes. This gorgeous Grilled Watermelon salad (shown at left) is one of the 4 included. Hope you love it!