Pickled Sweet Peppers
These quick pickled sweet peppers are sweet and salty and tangy and amazing. They’re crunchy and a great garnish to salads, casseroles, and more.
Ingredients
- 10-15 each sweet peppers red, yellow, orange, cut into coins
- 1/4 tsp mustard seed whole
- 1/4 tsp turmeric ground
- 1/4 each yellow onion thinly sliced
- 1 each shallot thinly sliced
For Brine:
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
Instructions
- Wash the sweet peppers. You're going to use enough (depending on the specific size) in this recipe to fill 16 oz. jar.
- Add the peppers, turmeric, mustard seed, yellow onion, and shallot into your jar. Don't worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.
Preparing the Brine:
- Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
- As soon as it reaches a good boil, pour it over the pepper mixture in the jar until the peppers are just covered.
- Put the top on immediately and put into the refrigerator.
Notes
NOTE: The seeds are okay to leave since these peppers are sweet. They can be removed for aesthetic purposes if desired.
Nutrition
Calories: 147kcalCarbohydrates: 26gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 7008mgPotassium: 93mgSugar: 25gVitamin A: 313IUVitamin C: 14mgCalcium: 14mgIron: 1mg
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