Pickled Pepper Onion

Bright, tangy, and lightly sweet with a pop of spice — this quick refrigerator pickle is the perfect topping for burgers, hot dogs, tacos, and sandwiches.

Servings: About 6 cups
Prep Time: 15 minutes
Cook Time: 5 minutes
Marinating Time: 24 hours (for best flavor)
Total Time: 24 hours 20 minutes
Occasion: Summer BBQs, Sandwich Night, Topping for Grilled Meats

Ingredients

Vegetables

• 2 large onions, thinly sliced into half-moons

• 4 cups mixed bell peppers, thinly sliced into strips (use multiple colors for a vibrant mix)

Pickling Liquid

• 1 cup apple cider vinegar

• 1 cup white vinegar

• 1 cup granulated sugar

Spices & Seasonings

• 1 tablespoon mustard seeds

• 1 teaspoon celery seeds

• 1 teaspoon ground turmeric

• 1 teaspoon salt

• ½ teaspoon cracked black pepper

• ½ teaspoon red pepper flakes (optional, for heat)

Instructions

1. Prep the Vegetables:

   • In a large mixing bowl, combine the sliced onions and bell peppers. Toss until evenly mixed.

2. Make the Pickling Liquid:

   • In a medium saucepan, add apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, turmeric, salt, black pepper, and red pepper flakes (if using).

   • Place over medium heat and bring just to a gentle boil, stirring occasionally until the sugar is completely dissolved.

3. Combine & Cool:

   • Carefully pour the hot vinegar mixture over the onions and peppers in the bowl. Stir to ensure all vegetables are fully coated.

4. Jar & Chill:

   • Let the mixture cool to room temperature, then transfer into clean jars or airtight containers.

   • Refrigerate for at least 24 hours before serving to let the flavors develop.

Brief Introduction

This quick and colorful pickled pepper onion mix is a fridge-friendly condiment that instantly upgrades sandwiches, grilled meats, or even salads. The sweet-tangy brine gets a gentle kick from spices and optional chili flakes, making it both versatile and addictive.

Step-by-Step Cooking Guide

1. Slicing the Veggies

Cut the onions and peppers evenly so they pickle at the same rate and look uniform in the jar.

2. Heating the Brine

Don’t skip dissolving the sugar completely — this ensures balanced flavor without grainy texture.

3. Marinating Time

While you can eat them after a couple of hours, letting them rest overnight deepens the flavor and brightens the color.

Ingredient Details & Substitution Tips

• Bell Peppers: Use red, yellow, and orange for sweetness; green for a sharper bite.

• Vinegar: Apple cider vinegar adds fruitiness, but you can swap for all white vinegar for a cleaner tang.

• Sweetness: Adjust sugar to taste — for a more tart pickle, reduce to ¾ cup.

Recipe Variations & Serving Suggestions

• Mexican-Inspired: Add a sliced jalapeño or two for extra heat.

• Herbal Twist: Add a sprig of fresh dill or thyme to the jar.

• Serving Ideas: On burgers, hot dogs, grilled chicken, or mixed into a cold pasta salad.

Storage & Make-Ahead Information

• Store refrigerated for up to 2 weeks.

• These are refrigerator pickles — do not store at room temperature unless processed in a water bath for canning.

Nutrition Facts (per ¼ cup serving)

Calories: ~25 | Carbs: 6g | Protein: 0g | Fat: 0g | Fiber: 1g | Sugar: 5g

FAQs

Q: Can I make these shelf-stable?
A: Yes — process jars in a boiling water bath for 10 minutes, but adjust vinegar/sugar ratios according to safe canning guidelines.

Q: Can I reuse the brine?
A: You can for another batch within a week, but the flavor will be milder.

Personal Story

I first made these for a backyard barbecue, thinking they’d be a small side condiment. They ended up being the star of the night — my friends piled them on everything from burgers to grilled corn. By the end of the evening, the jar was scraped clean.

If you want, I can also prepare a matching quick-pickle trio recipe card so it pairs with this one for your blog’s summer condiment section. That would give you a set of toppings for different meals. Would you like me to do that next?