Spiced Pickled Onions Peppers

Add a bold burst of flavor to your meals with these tantalizing Spiced Pickled Onions and Peppers! This vibrant recipe combines crisp red onions, colorful bell peppers, and a hint of heat from jalapeño peppers, all soaked in a tangy brine infused with aromatic spices like cinnamon, bay leaves, and mustard seeds. The perfect balance of white and apple cider vinegar, paired with a touch of sweetness, brings out the best in these pickled vegetables, making them the ultimate garnish for tacos, sandwiches, salads, or charcuterie boards. Ready in just 20 minutes of hands-on time and refrigerator-friendly for up to 3 weeks, these homemade pickles are a simple yet sophisticated way to add both color and zest to your next meal. Whether you're a pickling pro or trying it for the first time, this quick-pickle recipe is sure to impress.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 6

Ingredients

• 2 large Red onions
• 2 medium Bell peppers (red, yellow, or orange)
• 1 medium Jalapeño peppers
• 1 cup White vinegar
• 1 cup Apple cider vinegar
• 3 tablespoons Granulated sugar
• 2 teaspoons Kosher salt
• 2 large Garlic cloves
• 1 teaspoon Whole black peppercorns
• 1 teaspoon Mustard seeds
• 2 Bay leaves
• 1 Cinnamon stick
• 1 cup Water

Directions

Step 1

Peel and thinly slice the red onions into rings. Core and thinly slice the bell peppers and jalapeño peppers. Set aside.

Step 2

Peel and slightly crush the garlic cloves using the flat side of a knife.

Step 3

In a medium saucepan, combine the white vinegar, apple cider vinegar, water, sugar, salt, garlic, black peppercorns, mustard seeds, bay leaves, and cinnamon stick.

Step 4

Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar and salt.

Step 5

Once the mixture simmers, add the sliced onions, bell peppers, and jalapeño peppers into the saucepan. Stir well to ensure the vegetables are fully coated in the brine.

Step 6

Allow the vegetables to simmer for 2 minutes, then remove the saucepan from the heat.

Step 7

Transfer the vegetables and brine into clean, sterilized jars, ensuring the vegetables are completely submerged in the liquid. Discard the cinnamon stick if desired.

Step 8

Let the jars cool to room temperature before sealing them with lids.

Step 9

Refrigerate the pickled onions and peppers for at least 24 hours to allow the flavors to meld. For best results, wait 2-3 days before serving.

Step 10

Store in the refrigerator and consume within 2-3 weeks.

Nutrition Facts

Serving size	(1191.7g)

Amount per serving	% Daily Value*
Calories	478.2

Total Fat 2.5g	0%
Saturated Fat 0.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1222.5mg	0%
Total Carbohydrate 100.4g	0%
Dietary Fiber 15.3g	0%
Total Sugars 71.8g
Protein 8.7g	0%

Vitamin D 0IU	0%
Calcium 204.1mg	0%
Iron 3.1mg	0%
Potassium 1393.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.9%

Protein: 7.6%

Carbs: 87.5%