Ingredients
Pickling Liquid
- 1 cup Apple cider vinegar
- ½ cup Water
- ⅔ cup Sugar (reduce for less sweetness)
- 1 tbsp Kosher salt, sea salt or pickling salt
- 1 tsp Yellow mustard seeds
- 2 Garlic cloves
Vegetables
- 2 lbs Sweet peppers, sliced thinly (optional to discard seeds)
- 1 Onion, sliced thinly
Instructions
- Make pickling liquid: In a pot or small saucepan, combine apple cider vinegar, water, sugar, salt, mustard seeds, and garlic cloves.
- Boil and cool the pickling liquid: Heat the mixture over medium-high heat until it reaches a boil, ensuring sugar and salt fully dissolve. This takes about 1–2 minutes. Turn off the heat and allow the liquid to cool slightly.
- Prepare peppers and onions: Thinly slice the sweet peppers and onion. You may choose to remove pepper seeds if preferred for less heat.
- Pack the jar: Firmly pack the sliced peppers and onions into a clean mason jar, leaving space for the liquid.
- Pour pickling liquid: Pour the warm pickling liquid over the vegetables, tapping the jar gently to release air bubbles and ensuring all vegetables are submerged in the liquid.
- Seal and refrigerate: Seal the jar tightly and allow it to cool to room temperature. Refrigerate and let the pickled peppers and onions marinate for at least 24 hours before serving.
Notes
- The sugar quantity can be adjusted to taste for a sweeter or less sweet pickle.
- Discarding pepper seeds reduces the spiciness and bitterness from the pickles.
- These pickled peppers and onions keep well refrigerated for up to 2 weeks.
- Use a clean, sterilized jar to maximize shelf life and safety.
- For more intense flavor, allow pickles to marinate for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Pickling
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
