Spiced Pickled Onions Peppers Recipes

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PICKLED ONIONS AND PEPPERS



Pickled Onions and Peppers image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time P7D

Yield Makes 2 pints

Number Of Ingredients 10

1 1/2 cups distilled white vinegar or apple-cider vinegar
2 teaspoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
3 whole allspice berries
2 dried bay leaves
Coarse salt
2 small red onions (8 ounces), cut into rings
8 baby bell peppers (8 ounces), cut into rings
1 small jalapeno, cut into rings

Steps:

  • Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with vegetables. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

SPICED PICKLED ONIONS & PEPPERS



Spiced Pickled Onions & Peppers image

I got this recipe from a friend many years ago, been making them ever since. We like them on sandwiches, bugers, salads and on the side of just about what ever your having for dinner!!

Provided by RecipeMonster

Categories     Vegetable

Time 18m

Yield 1 pint, 8-10 serving(s)

Number Of Ingredients 10

1 cup cider vinegar
2 tablespoons honey
1 small bay leaf, crushed
1/4 teaspoon mustard seeds
1/4 teaspoon whole allspice
1/8 teaspoon anise seed
2 medium sweet onions, sliced 1/4-inch thick rings
1 small green sweet peppers or 1 small sweet red pepper, seeded and sliced into rings
1 -2 teaspoon finely diced jalapeno pepper
1 -2 tablespoon torn cilantro leaves or 1 -2 tablespoon parsley

Steps:

  • In a medium saucepan combine vinegar, honey, bay leaf, mustard seed, allspice, aniseed - bring to boiling.
  • Boil 3 minutes.
  • Add onions, stir until onions turn limp, about 2-3 minutes.
  • Remove from heat, stir in peppers and cilantro. Cool. Put into a pint jar.
  • Cover, store in the refrigerator up to a week.

Nutrition Facts : Calories 36.5, Fat 0.1, Sodium 2.9, Carbohydrate 7.9, Fiber 0.6, Sugar 5.8, Protein 0.4

PICKLED PEPPER AND ONION RELISH



Pickled Pepper and Onion Relish image

This recipe is great on anything that you would put relish on. It's great on brats, hotdogs, and hamburgers. The ingredients are very simple and consist of bell peppers and onions. Great for using up all those end of the season peppers. If you like it hot, you can add jalapeno peppers for a little spice.

Provided by Diva Dawn

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 5h10m

Yield 128

Number Of Ingredients 7

3 large onions, cut into thin slices
8 large green bell peppers, cut into thin strips
3 jalapeno peppers, seeded and minced
6 tablespoons pickling spice
2 cups white sugar
1 teaspoon salt
2 cups apple cider vinegar

Steps:

  • Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
  • Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
  • Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.

Nutrition Facts : Calories 16.9 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 18.8 mg, Sugar 3.5 g

PICKLED PEPPERS AND ONIONS



Pickled Peppers and Onions image

Categories     Onion     Pepper     Side     Vinegar     Boil     Gourmet

Yield Makes 6 1/2 cups

Number Of Ingredients 11

3 red bell peppers
3 yellow bell peppers
8 ounces pearl onions
3 garlic cloves
3 cups water
3/4 cup rice vinegar
3/4 cup white-wine vinegar (not seasoned)
8 whole juniper berries*
1/2 cup sugar
1 tablespoon salt
*available in spice section

Steps:

  • Halve bell peppers and discard seeds, ribs, and blossom ends. Cut peppers lengthwise into 1/2-inch-wide irregular pieces and transfer to a large heatproof bowl. Trim and peel onions. Halve garlic cloves. Add onions and garlic to peppers. In a saucepan bring water and vinegars to a boil and add juniper berries, sugar, and salt. Simmer mixture, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour vinegar mixture over peppers and onions, covering them completely, and cool. Chill peppers and onions in an airtight container at least 12 hours and up to 5 days.

PICKLED SWEET PEPPERS



Pickled Sweet Peppers image

I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. -Edna Clemens, West Branch, Michigan

Provided by Taste of Home

Time 50m

Yield 5 pints.

Number Of Ingredients 9

5 large sweet red peppers
8 banana peppers (about 1 pound)
1 medium onion, thinly sliced
8 garlic cloves, peeled
4 teaspoons canola oil
2-1/2 cups water
2-1/2 cups white vinegar
1-1/4 cups sugar
2 teaspoons canning salt

Steps:

  • Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

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