Ingredients
Here’s everything you need.
- 1 cup mini sweet peppers, thinly sliced
- 1 cup jalapeños, thinly sliced
- 1 cup red onion, thinly sliced
- 8 to 10 garlic cloves, peeled
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon red pepper flakes
- ½ teaspoon dried oregano
Instructions
Prep time: 15 minutes Cook time: 5 minutes Chill time: at least 24 hours Yield: about 1 quart jar
Add the sliced sweet peppers, jalapeños, red onion, and garlic cloves to a clean glass jar. Layer them as you go so the colors and flavors are evenly mixed. Pack them in fairly snugly, but don’t crush the vegetables.
In a saucepan, combine the vinegar, water, sugar, salt, black peppercorns, mustard seeds, red pepper flakes, and oregano.
Bring the mixture to a gentle simmer, stirring until the sugar and salt completely dissolve. You don’t need a hard boil. As soon as the sugar and salt are fully dissolved, the brine is ready.
Carefully pour the hot brine into the jar, completely covering the vegetables. Be careful, since the brine is hot. Make sure some of the spices land in the jar, and press down any vegetables that float above the liquid.
Let the jar cool uncovered to room temperature. Cooling uncovered lets the steam escape and helps the vegetables keep their crunch.
Seal tightly and refrigerate for at least 24 hours to allow the flavors to develop.
Serve cold, or add these sweet and spicy pickled vegetables to sandwiches, burgers, tacos, salads, or grilled meats.
Keep refrigerated and use within 2 to 3 weeks.