Spiced Pickled Onions Peppers
Add a bold burst of flavor to your meals with these tantalizing Spiced Pickled Onions and Peppers! This vibrant recipe combines crisp red onions, colorful bell peppers, and a hint of heat from jalapeño peppers, all soaked in a tangy brine infused with aromatic spices like cinnamon, bay leaves, and mustard seeds. The perfect balance of white and apple cider vinegar, paired with a touch of sweetness, brings out the best in these pickled vegetables, making them the ultimate garnish for tacos, sandwiches, salads, or charcuterie boards. Ready in just 20 minutes of hands-on time and refrigerator-friendly for up to 3 weeks, these homemade pickles are a simple yet sophisticated way to add both color and zest to your next meal. Whether you're a pickling pro or trying it for the first time, this quick-pickle recipe is sure to impress.
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Recipe Information
Ingredients
- 2 large Red onions
- 2 medium Bell peppers (red, yellow, or orange)
- 1 medium Jalapeño peppers
- 1 cup White vinegar
- 1 cup Apple cider vinegar
- 3 tablespoons Granulated sugar
- 2 teaspoons Kosher salt
- 2 large Garlic cloves
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Mustard seeds
- 2 Bay leaves
- 1 Cinnamon stick
- 1 cup Water
Instructions
Peel and thinly slice the red onions into rings. Core and thinly slice the bell peppers and jalapeño peppers. Set aside.
Peel and slightly crush the garlic cloves using the flat side of a knife.
In a medium saucepan, combine the white vinegar, apple cider vinegar, water, sugar, salt, garlic, black peppercorns, mustard seeds, bay leaves, and cinnamon stick.
Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar and salt.
Once the mixture simmers, add the sliced onions, bell peppers, and jalapeño peppers into the saucepan. Stir well to ensure the vegetables are fully coated in the brine.
Allow the vegetables to simmer for 2 minutes, then remove the saucepan from the heat.
Transfer the vegetables and brine into clean, sterilized jars, ensuring the vegetables are completely submerged in the liquid. Discard the cinnamon stick if desired.
Let the jars cool to room temperature before sealing them with lids.
Refrigerate the pickled onions and peppers for at least 24 hours to allow the flavors to meld. For best results, wait 2-3 days before serving.
Store in the refrigerator and consume within 2-3 weeks.
Nutrition Facts
Calories |
76 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 10.7 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
