Pickled Onions and Bell Peppers

Introduction

Pickled Onions and Bell Peppers are a vibrant and flavorful addition to any meal, bringing a tangy crunch that enhances a wide variety of dishes. Whether you’re topping burgers, tacos, sandwiches, or salads, these pickled vegetables add a punch of acidity and brightness that complements savory flavors beautifully. With a simple brine made from a mix of white and apple cider vinegar, these pickled onions and bell peppers are easy to prepare and perfect for keeping on hand in the refrigerator for when you need a quick flavor boost.

What You’ll Need

Essential Equipment

To prepare these delicious pickled onions and bell peppers, you’ll need the following equipment:

Medium saucepan: For preparing the pickling brine.
Large glass jar or container: To store the pickled onions and bell peppers. Make sure it has a tight-fitting lid.
Measuring cups and spoons: For accurately measuring the ingredients.
Cutting board and knife: For slicing the onions and bell peppers.

Key Ingredients

For this recipe, you will need the following ingredients:

2 large red onions, thinly sliced: Adds a sharp, slightly sweet flavor that mellows as it pickles.
2 large bell peppers (one red, one yellow), thinly sliced: Provides a sweet, crisp texture that contrasts beautifully with the tangy brine.
1 cup white vinegar: The primary pickling agent, giving the vegetables their tangy flavor.
1/2 cup apple cider vinegar: Adds a slightly fruity, sweet undertone to the brine.
1/2 cup water: Dilutes the vinegar slightly to balance the acidity.
1/4 cup sugar: Adds a touch of sweetness to counterbalance the sharpness of the vinegar.
1 tablespoon salt: Enhances the overall flavor and aids in preservation.
1 teaspoon black peppercorns: Adds a subtle peppery note to the brine.
1 teaspoon mustard seeds: Provides a slight tang and a bit of texture.
1 teaspoon coriander seeds: Adds a citrusy, slightly spicy flavor to the brine.
2-3 cloves garlic, peeled and smashed: Infuses the brine with a rich, savory taste.
1 bay leaf: Adds a subtle herbal note that rounds out the brine.

Ingredient Preparation

Proper preparation of the ingredients ensures that the onions and bell peppers absorb the pickling flavors well.

Preparing the Brine

Make the Brine: In a medium saucepan, combine the white vinegar, apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, coriander seeds, garlic, and the bay leaf. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt are fully dissolved. This ensures that the brine is evenly flavored and ready to infuse the vegetables.
Cool the Brine: Once the sugar and salt are dissolved, remove the saucepan from the heat and let the brine cool to room temperature. This cooling step is important because adding hot brine to the vegetables can make them soft, rather than preserving their crisp texture.

Preparing the Vegetables

Slice the Onions and Bell Peppers: Thinly slice the red onions and bell peppers. Uniform slices help ensure that the vegetables pickle evenly and absorb the brine at the same rate.

Instructions

Packing and Pickling

Layer the Vegetables: In a large glass jar or container, layer the thinly sliced red onions and bell peppers evenly. The goal is to pack them tightly enough to minimize air pockets but not so tight that the brine can’t circulate freely around each slice.
Add the Brine: Once the brine has cooled, carefully pour it over the onions and bell peppers in the jar. Make sure the vegetables are completely submerged in the brine. You can gently press down on the vegetables with a spoon or your hands to release any trapped air bubbles, ensuring that the brine fully surrounds each slice.

Sealing and Storing

Seal the Jar: Cover the jar with a lid and let it sit at room temperature for about 1 hour. This initial rest allows the vegetables to start absorbing the brine.
Refrigerate: After the hour has passed, transfer the jar to the refrigerator and let the pickled onions and bell peppers marinate for at least 24 hours before serving. The longer they sit, the more intense and developed the flavors will become.

Serving Suggestions

Serving

Pickled Onions and Bell Peppers are incredibly versatile and can be enjoyed in many ways:

Topping for Sandwiches: Add a layer of pickled onions and bell peppers to your sandwiches for a burst of tangy flavor.
On Tacos and Burgers: These pickled vegetables are perfect for adding a crunchy, acidic bite to tacos and burgers.
In Salads: Toss the pickled onions and bell peppers into salads to enhance the flavor profile with a sharp, sweet, and sour note.
Charcuterie Board: Serve them alongside meats, cheeses, and other pickled items for a colorful and flavorful addition to a charcuterie board.

Storage

Store the pickled onions and bell peppers in the refrigerator. They will keep well for up to several weeks, as long as they remain submerged in the brine. The flavors will continue to develop and intensify over time, so feel free to enjoy them at any point after the initial 24-hour marinating period.

Variations

Customizing Your Pickled Vegetables

This recipe is flexible and can be adjusted to suit different tastes:

Spicier Version: Add a few slices of fresh jalapeño or a teaspoon of red pepper flakes to the brine for some heat.
Herbal Infusion: Add a sprig of fresh dill or rosemary to the jar for an herbal twist.
Different Vinegars: Experiment with different types of vinegar, such as rice vinegar or red wine vinegar, for a unique flavor profile.

FAQs

How long will the pickled onions and bell peppers last?

Unopened jars can last for several months when stored in the refrigerator. Once opened, the pickled vegetables should be consumed within a few weeks.

Can I use different types of onions or peppers?

Yes, you can use any type of onion or bell pepper you like. Red onions and colorful bell peppers are chosen for their vibrant appearance and flavor, but yellow onions, green bell peppers, or even a mix of different types can work well.

Can I reuse the pickling brine?

It’s not recommended to reuse the pickling brine for another batch of vegetables due to potential bacteria growth. However, you can use the brine as a flavorful addition to salad dressings or marinades.

How do I ensure the vegetables stay submerged in the brine?

If the vegetables tend to float, you can use a small weight or an extra slice of onion to keep everything fully submerged in the brine, preventing spoilage.

Conclusion

Pickled Onions and Bell Peppers are a delicious and vibrant addition to any dish, offering a tangy, sweet, and slightly spicy flavor that pairs well with a wide range of foods. Easy to make and versatile, these pickled vegetables are perfect for adding a burst of flavor to your favorite meals. Whether you’re topping a burger, adding crunch to a salad, or simply enjoying them on their own, this recipe is sure to become a staple in your kitchen. Give it a try and enjoy the bright, zesty flavors of homemade pickled onions and bell peppers!