Description
These tangy and sweet pickled sweet peppers and onions are the perfect appetizer or topping. They’re quick to make and bursting with flavor, adding a delightful crunch and zest to your favorite dishes.
Ingredients
– 2 pounds sweet bell peppers, sliced into 1/4-inch rings
– 1 large red onion, thinly sliced
– 1 cup apple cider vinegar
– 1/2 cup granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 bay leaf
Instructions
1. In a large bowl, combine the sliced peppers and onions.
2. In a small saucepan, bring the vinegar, sugar, salt, and black pepper to a simmer, stirring until the sugar is dissolved.
3. Pour the hot vinegar mixture over the peppers and onions. Add the bay leaf and stir to combine.
4. Transfer the mixture to a large jar or airtight container. Refrigerate for at least 4 hours, or up to 2 weeks, before serving.
Notes
For best flavor, allow the pickled peppers and onions to sit in the refrigerator for at least 4 hours before serving. They will keep for up to 2 weeks in the fridge. Adjust the sugar or vinegar to your desired level of sweetness and tanginess.
- Prep Time: 15
- Cook Time: 5
- Category: Bites & Finger Foods
- Method: Refrigerator
- Cuisine: American