Tangy Pickled Peppers with Onion in a Vibrant Vinegar Brine
Introduction
If you love bold flavors and crunchy textures, you’ll adore Tangy Pickled Peppers with Onion in a Vibrant Vinegar Brine. This recipe turns vibrant peppers and sweet onions into a tasty condiment that’s perfect for sandwiches, salads, or just as a snack. With a balance of tangy vinegar and a hint of sweetness, these pickles add a delicious kick to any meal.
Why Make This Recipe
Making your own pickled peppers at home is easy and rewarding. This recipe allows you to control the flavors and adjust the taste to your liking. Plus, homemade pickles are fresher and free from preservatives. Enjoy the delicious crunch and bright flavors of these tangy pickles whenever you want!
How to Make Tangy Pickled Peppers with Onion
Ingredients:
- Peppers
- Onions: 2 medium, about 1 lb; Yellow or white, thinly sliced.
- Vinegar: 6 cups; A blend of 50% white vinegar (5% acidity) and 50% apple cider vinegar for a balanced tang.
- Water: 4 cups; Filtered or bottled, to mellow the acidity.
- Kosher salt: ¼ cup; Enhances flavor.
- Granulated sugar: ½ cup; Balances the sour.
- Garlic: 4 cloves; Peeled and crushed.
- Mustard seeds: 2 tsp
- Peppercorns: 1 tsp mixed black and white.
- Dill seeds or fresh dill sprigs: 1 tsp seeds or 2 sprigs.
Directions:
Sterilize jars and lids: Clean your jars and lids with hot, soapy water, then let them dry completely.
Prepare produce: Thinly slice the peppers and onions. Set them aside.
Make the brine: In a large pot, mix vinegar, water, kosher salt, sugar, garlic, mustard seeds, and peppercorns. Bring it to a simmer, stirring until the salt and sugar dissolve.
Pack jars: Place the sliced peppers and onions into the sterilized jars. Leave some space at the top.
Add brine: Carefully pour the hot brine over the packed peppers and onions, ensuring they are fully covered.
Seal and process: Wipe the rims of the jars before sealing them with the lids. Process in a hot water bath for 10-15 minutes.
Cool jars: Remove the jars from the water bath and let them cool on a clean towel or rack. You should hear a popping sound as they seal.
Label and store: Once cooled, label your jars with the date and store them in a cool, dark place.
How to Serve Tangy Pickled Peppers with Onion
These vibrant pickled peppers are versatile! Serve them on sandwiches, tacos, or burgers for an extra tang. They are also delightful on top of salads or as part of a charcuterie board. Enjoy the crunch with your favorite dishes!
How to Store Tangy Pickled Peppers with Onion
Store your pickled peppers in a cool, dark place for up to a year. Once opened, keep them in the refrigerator, where they can last for several months.
Tips to Make Tangy Pickled Peppers with Onion
- Use a variety of peppers for different flavors and colors.
- Adjust the sugar and salt levels according to your taste preference.
- Let the pickles sit for at least a week for the best flavor.
Variation
Feel free to add other spices like crushed red pepper for heat or bay leaves for added flavor. You can also use different types of vinegar for unique flavors!
FAQs
1. How long do pickled peppers last?
When stored properly in sealed jars, pickled peppers can last for up to a year. Once opened, keep them in the fridge for several months.
2. Can I use any type of pepper?
Yes! Sweet bell peppers, hot peppers, or any varieties you like can be used in this recipe.
3. What can I do if I forget to water bath process the jars?
If the jars are not water bath processed, it’s best to store them in the fridge and consume them within a few weeks to ensure safety.
Celebrate the joy of homemade pickles with this Tangy Pickled Peppers with Onion in a Vibrant Vinegar Brine recipe. Enjoy the crunch, the tang, and the satisfaction of making something delicious yourself!
