Ingredients
This recipe uses a colorful mix of bell peppers and onion, along with a bold, Tex-Mex-inspired brine.
2 large red bell peppers, thinly sliced — Red bell peppers add sweetness, vibrant color, and a tender-crisp texture.
2 large yellow bell peppers, thinly sliced — Yellow bell peppers contribute additional sweetness and a bright pop of golden color.
1 large green bell pepper, thinly sliced — Green bell pepper adds a slightly more vegetal, savory flavor alongside the sweeter red and yellow peppers.
1 large sweet onion, thinly sliced — Sweet onion, such as a Vidalia or Walla Walla variety, softens the sharpness typically found in yellow or white onion, adding natural sweetness that complements the peppers beautifully.
4 cloves garlic, thinly sliced — Fresh garlic infuses the brine with savory depth that rounds out the sweet, tangy flavor of the pickle.
1 1/2 cups white vinegar — White vinegar provides the sharp, clean acidity that’s essential to a proper pickle.
1 cup water — Water dilutes the vinegar slightly, softening the acidity so the other flavors can shine through.
2 tablespoons kosher salt — Salt is essential for both flavor and the pickling process, helping season the vegetables all the way through.
1 tablespoon granulated sugar — A touch of sugar helps balance the sharp acidity of the vinegar and complements the natural sweetness of the peppers and onion.
1 teaspoon ground cumin — Cumin brings a warm, earthy, slightly smoky flavor that’s essential to authentic Tex-Mex seasoning.
1 teaspoon dried Mexican oregano — Mexican oregano offers a slightly citrusy, earthy flavor distinct from Mediterranean oregano, and is a classic component of Tex-Mex and Mexican seasoning blends.
1/2 teaspoon black peppercorns — Whole peppercorns add warm, slightly floral heat to the brine.
1/2 teaspoon red pepper flakes — Red pepper flakes add a gentle, building heat that keeps the flavor interesting.
1/4 teaspoon chili powder — Chili powder reinforces the warm, earthy, Tex-Mex flavor profile of the brine.
1 lime, juiced — Fresh lime juice adds a bright, zesty finish that’s essential to authentic Tex-Mex flavor.
Instructions
This recipe is refreshingly simple and comes together with very little hands-on time, since the peppers and onions go into the jar completely raw. Here’s exactly how to make it from start to finish.
Wash and thinly slice the red, yellow, and green bell peppers, along with the sweet onion and garlic. Add everything to a clean glass jar or heatproof container, distributing the colors and aromatics evenly for the most visually appealing result.
In a saucepan, combine the white vinegar, water, kosher salt, sugar, ground cumin, dried Mexican oregano, black peppercorns, red pepper flakes, and chili powder. This blend of acid, salt, sugar, and warm Tex-Mex spices forms the flavorful base of the pickling brine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring until the salt and sugar have completely dissolved.
Remove the saucepan from the heat and stir in the fresh lime juice. Adding the lime juice at the end, off the heat, helps preserve its bright, fresh flavor and citrus aroma.
Carefully pour the warm brine over the peppers, onion, and garlic in the jar, making sure everything is completely covered by the liquid. Any vegetables poking above the brine line are more likely to discolor or spoil, so top off with a little extra brine if needed.
Let the jar cool on the counter until it reaches room temperature. Allowing the jar to cool before sealing helps prevent excess condensation from building up inside once closed.
Once cooled, seal the jar with a tight-fitting lid and transfer it to the refrigerator.
Let the vegetables pickle for at least 24 hours before serving. For deeper, more developed flavor, let them pickle for 2 to 3 days before digging in.
Once ready, serve your pickled fajita peppers and onions chilled on fajitas, tacos, burgers, burritos, sandwiches, grilled meats, or straight from the jar.