PICKLED ONIONS AND PEPPERS

Pickled Onions and Peppers image

Provided by Martha Stewart

Time P7D

Yield Makes 2 pints

Number Of Ingredients 10

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Ingredients

1 1/2 cups distilled white vinegar or apple-cider vinegar
2 teaspoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
3 whole allspice berries
2 dried bay leaves
Coarse salt
2 small red onions (8 ounces), cut into rings
8 baby bell peppers (8 ounces), cut into rings
1 small jalapeno, cut into rings

Steps:

Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with vegetables. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

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Kamran Saeed

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Meh.

Daren Daniels

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These were so easy to make and they taste amazing! I will definitely be making these again.

RAWFI FREE FIRE

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These pickles are a great addition to any meal. They're sweet, tangy, and a little bit spicy. I especially like them on tacos and burritos.

BLAISE FLAME

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I've tried this recipe multiple times and it always comes out perfectly. The onions and peppers are so flavorful and tangy. I love using them as a condiment on sandwiches and burgers, or just as a snack. Highly recommend!

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