Tired of the same old side dishes? Craving something vibrant, tangy, and utterly delicious? Then look no further! This recipe for pickled peppers and onions is your answer. It's incredibly easy, surprisingly quick, and adds a burst of flavor to any meal. Perfect for quick dinner ideas, this recipe is a staple for homemade cooking, making it one of the best recipes in your healthy meals arsenal.
Ingredients:
- 2 large red bell peppers, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large red onion, thinly sliced (about 1 cup)
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
Instructions:
Get Started:
- Begin by thinly slicing your bell peppers and red onion. Aim for consistent thickness for even pickling. You can use a mandoline slicer for perfectly uniform slices, but a sharp knife works just fine too.
Prepare the Brine:
- In a medium saucepan, combine the vinegar, water, sugar, salt, mustard seeds, celery seeds, peppercorns, and red pepper flakes (if using).
Simmer and Combine:
- Bring the mixture to a gentle boil over medium heat, stirring until the sugar and salt are completely dissolved. Reduce heat to low and simmer for about 5 minutes, allowing the flavors to meld beautifully.
Pickle the Peppers and Onions:
- Pack the sliced peppers and onions tightly into a clean glass jar. You want them snug to ensure they're fully submerged in the brine.
Pour and Seal:
- Carefully pour the hot brine over the peppers and onions, leaving about half an inch of headspace at the top of the jar. Wipe the rim of the jar clean, then seal it tightly with a lid.
Cool and Refrigerate:
- Let the jar cool completely to room temperature. As it cools, you'll see the brine start to change color and become more viscous. Once cooled, transfer the jar to the refrigerator. Your pickled peppers and onions will be ready to enjoy in about 24 hours, but they will become even more flavorful as they sit (up to 2 weeks).
Tips for Success:
- For extra vibrant color, use a combination of red and yellow bell peppers.
- Adjust the amount of red pepper flakes to control the level of spiciness.
- Sterilizing your jar before use is a good practice for ensuring the longevity and safety of your pickles. You can do this by boiling the jar in water for about 10 minutes.
- Don't be afraid to experiment with different spices! Garlic cloves, dill seeds, or even a bay leaf can add a unique twist.
Variations:
- Spicy Pickled Peppers and Onions: Increase the amount of red pepper flakes or add a sliced jalapeño pepper to the jar.
- Sweet Pickled Peppers and Onions: Add a tablespoon or two of honey or maple syrup to the brine for a sweeter flavor profile.
- Pickled Vegetables Medley: Add other vegetables like carrots, cauliflower florets, or green beans for a more extensive pickled vegetable mix.
Nutritional Information (per serving, approximate):
This recipe's nutritional information varies based on serving size and the specific ingredients used. However, pickled peppers and onions are generally low in calories and fat, making them a relatively healthy and delicious addition to your diet. They're also a good source of vitamins and antioxidants.
This easy recipe provides a delicious and healthy addition to your meal repertoire. Enjoy!