Pickled Peppers and Onions Recipe

Name: Pickled Peppers and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers; 3 yellow bell peppers; 8 ounces pearl onions; 3 garlic cloves; 3 cups water; 3/4 cup rice vinegar; 3/4 cup white-wine vinegar (not seasoned); 8 whole juniper berries*; 1/2 cup sugar; 1 tablespoon salt; *available in spice section

Servings: persons

3 red bell peppers
3 yellow bell peppers
8 ounces pearl onions
3 garlic cloves
3 cups water
3/4 cup rice vinegar
3/4 cup white-wine vinegar (not seasoned)
8 whole juniper berries*
1/2 cup sugar
1 tablespoon salt
*available in spice section

1
Halve bell peppers and discard seeds, ribs, and blossom ends.
2
Cut peppers lengthwise into 1/2-inch-wide irregular pieces and transfer to a large heatproof bowl.
3
Trim and peel onions.
4
Halve garlic cloves.
5
Add onions and garlic to peppers.
6
In a saucepan bring water and vinegars to a boil and add juniper berries, sugar, and salt.
7
Simmer mixture, stirring occasionally, 3 minutes, or until sugar is dissolved.
8
Pour vinegar mixture over peppers and onions, covering them completely, and cool.
9
Chill peppers and onions in an airtight container at least 12 hours and up to 5 days.

294

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 11 ingredients. The key ingredients include: 3 red bell peppers, 3 yellow bell peppers, 8 ounces pearl onions, 3 garlic cloves, and more.

Yes, Pickled Peppers and Onions 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 Peppers and Onions

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