Pickled Onions with Sweet Bell Peppers Recipe

Name: Pickled Onions with Sweet Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole black peppercorns; 2 teaspoons dried Mexican oregano, toasted (page 161); 2 bay leaves; 2 whole cloves; 3 cloves garlic; 2 cups water; 2 cups distilled white vinegar; 2 1/2 teaspoons kosher salt; 1 1/2 tablespoons sugar; 2 red onions, very thinly sliced; 1 sweet red bell pepper, cored, seeded, and thinly sliced; 1 sweet yellow bell pepper, cored, seeded, and thinly sliced

Servings: persons

8 whole black peppercorns
2 teaspoons dried Mexican oregano, toasted (page 161)
2 bay leaves
2 whole cloves
3 cloves garlic
2 cups water
2 cups distilled white vinegar
2 1/2 teaspoons kosher salt
1 1/2 tablespoons sugar
2 red onions, very thinly sliced
1 sweet red bell pepper, cored, seeded, and thinly sliced
1 sweet yellow bell pepper, cored, seeded, and thinly sliced

1
To prepare the pickling liquid, place the peppercorns, oregano, bay leaves, cloves, and garlic in cheesecloth and tie into a pouch.
2
In a saucepan, place the seasoning bundle, the 2 cups water, vinegar, salt, and sugar and simmer over medium-low heat for 30 minutes.
3
Remove and discard the seasoning pouch.
4
Add the onions and bell peppers to the pickling liquid and bring to a boil over medium-high heat.
5
Remove from the heat when the liquid comes to a boil.
6
Transfer to a container.
7
The vegetables will keep in the liquid for about 1 month in the refrigerator.

151

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 whole black peppercorns, 2 teaspoons dried Mexican oregano, toasted (page 161), 2 bay leaves, 2 whole cloves, and more.

Yes, Pickled Onions with Sweet Bell Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Onions with Sweet Bell Peppers

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