Print
Ingredients
Scale
- 1 cup apple cider vinegar
- ½ cup water
- ⅔ cup sugar (adjust for desired sweetness)
- 1 tbsp kosher salt (or sea salt/pickling salt)
- 1 tsp yellow mustard seeds
- 2 garlic cloves, peeled
- 2 lbs sweet peppers (any variety)
- 1 medium onion
Instructions
- Combine apple cider vinegar, water, sugar, salt, mustard seeds, and garlic in a saucepan and heat until boiling.
- Wash and slice sweet peppers and onion into thin strips.
- Pack the sliced vegetables tightly into a clean mason jar.
- Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged.
- Seal the jar and refrigerate. Let sit for at least 24 hours before enjoying.
Notes
Use sterilized jars for better freshness.
Experiment with different vinegars for unique flavors.
These pickles can last 2-3 months in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Calories: 50
- Sugar: 10
- Sodium: 300
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 0
- Cholesterol: 0