How to Make Quick Pickled Peppers and Onions

by Michelle Ellington

If you grow peppers here is something else to do with them. This is a quick pickle and so the jars will live in the fridge. Use contents within 2 weeks.

Supplies

  • 3 Cups Water
  • 3 Cups Vinegar
  • 4 Tablespoons Salt
  • 4 Tablespoons Sugar
  • 1 Pounds Peppers (assorted)
  • 1 large onion
  • 1 lemon
  • 1 lime
  • 4 Garlic cloves
  • 12 peppercorns
  • 4 Pints jars
  • 4 Jar tops and rims
  • Instructions

    Step 1

    Peppers that need a purpose! Mmmm sandwiches, soups and nachos for these guys

    Step 2

    Hot peppers are gathered together. Tip - please use rubber gloves when working with them to avoid getting the oils on your skin and in your eyes. Slice into rings.

    Step 3

    Mild peppers. Sweet and tasty. These do well in soups. Slice into rings and similar sized chunks if using bells.

    Step 4

    Slice into rings.

    Step 5

    I used pearl onions but if you use full sized ones slice into rings.

    Step 6

    After slicing make your brine with the water, vinegar, salt and peppers, garlic and spices. Set this mixture to boil.

    Step 7

    Taking your very clean jars you want to stuff them full of sliced peppers, onion and lemon slices. I suggest layering first with peppers then a slice of onion and a slice of lemon and lime.

    Step 8

    Make sure the jars are only full up to the threads leaving what is called head space. Fill the jars with brine up to the headspace and close but not too tight. Leave to cool on the counter. Enjoy!