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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve Pickled Peppers and Onions Keep with shredded pork for a hearty, tasty meal. Ingredients:
1/2 small red onion, cut into 1/4-inch-thick slices |
ice water |
1/2 red bell pepper, cut lengthwise into 1/4-inch-wide strips |
1/2 yellow bell pepper, cut lengthwise into 1/4-inch-wide strips |
1/2 green bell pepper, cut lengthwise into 1/4-inch-wide strips |
1 cup white vinegar |
6 tablespoons sugar |
2 tablespoons kosher salt |
1/2 teaspoon dried crushed red pepper |
Directions:
1. Soak onion slices in ice water to cover in a small bowl 10 minutes; drain. Place onion slices and bell pepper strips in 1 (1-qt.) canning jar.
2. Bring vinegar, next 3 ingredients, and 1 cup water to a boil in a small nonaluminum saucepan over medium-high heat, stirring occasionally, until sugar is dissolved.
3. Pour hot vinegar mixture over vegetables in jar. Let stand, uncovered, 1 hour. Cover and chill 24 hours. Store in an airtight container in refrigerator up to 1 week.
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