Pickled Onions and Peppers

Pickled onions and peppers are some of the easiest home-made flavor enhancers that you can make. They are perfect for adding to salads, sandwiches, pastas, appetizers and more! I like to make a batch a couple times per month (depending on how fast we go through them!) They store in the refrigerator for about 2 weeks and are free from unnatural preservatives.

What you will need for pickled onions:

1 medium red onion (sliced)

1 1/2 cups white vinegar

1/2 cup water

1 tsp coarse ground kosher or sea salt

1 tsp granulated sugar

1-2 mason jars with lids

Add sliced onions to mason jars. Combine the vinegar, water, salt and sugar in a saucepan and simmer for one minute. Let cool slightly (about 5 minutes) and pour over the sliced onions into the mason jars. Cover the jars with lids and place in the refrigerator for 48 hours. I like to invert the jars once through the pickling process and before you know it, you will have delicious pickled onions!

To make pickled peppers, I follow the same recipe, just substituting sliced poblano peppers for the onions. You could use any peppers you love, but we love to use poblanos since they give a mild amount of heat and a touch of sweetness.

However you choose to use them, they are the perfect addition to just about anything!