Tangy Pickled Peppers with Onion in a Vibrant Vinegar Brine

Prep Time 30

Cook Time 15

Processing Time 10

Total Time 55

Course Condiment

Cuisine American, Latin American, Mediterranean

Servings 6 pints of pickled peppers and onions

Large nonreactive pot for preparing brine.
Wooden spoon or heat-resistant spatula for stirring.
Cutting board and sharp chef’s knife for slicing peppers and onions.
Measuring cups and spoons for accuracy.
Farberware or Pyrex glass jars (pint or quart size) with lids and bands.
Large canning funnel for easy jar filling.
Jar lifter and wide-mouth jar grabber tongs easy handling of hot jars.
Water bath canner or big pot with rack (because this is a water bath canning recipe).
Dish towels and protective mitts.

Peppers 3 lbs total: Use a mix of fresh bell peppers (red, yellow, orange) and jalapeños if you like heat. Aim for about 1 ¾ lb sweet peppers and 1¼ lb hot peppers. Slice into rings or strips.
Onions 2 medium, about 1 lb: Yellow or white, thinly sliced.
Vinegar 6 cups: A blend of 50% white vinegar (5% acidity) and 50% apple cider vinegar for a balanced tang.
Water 4 cups: Filtered or bottled, to mellow the acidity.
Kosher salt ¼ cup: Enhances flavor.
Granulated sugar ½ cup: Balances the sour.
Garlic 4 cloves: Peeled and crushed.
Mustard seeds 2 tsp
Peppercorns 1 tsp mixed black, white
Dill seeds or fresh dill sprigs 1 tsp seeds or 2 sprigs

by boiling them in your water bath canner for 10 minutes (adjust for altitude). Keep hot until ready to fill.

Wash peppers; remove stems and seeds if desired (wear gloves for jalapeños!). Slice peppers and onions evenly—aim for uniformity so they pack evenly.

In a large pot, combine vinegars, water, salt, sugar, garlic, mustard seeds, peppercorns, and dill. Bring to a gentle boil, stirring until sugar and salt dissolve.

Using the funnel, pack peppers and onions snugly into hot jars, leaving ~½ inch headspace.

Pour boiling brine over the solids, maintaining headspace. Gently tap jars or use utensil to release air bubbles. Wipe rims clean.

Center lids; finger-tighten bands. Lower into boiling water using jar lifter. Process for 10 minutes, adjusting for altitude above 0 ft.

Remove jars and set on a towel-lined counter. Let sit undisturbed 12–24 hours. Lids should “pop.” Refrigerate any unsealed jars.

Date the jars. Store in a cool, dark place. For best flavor, wait 1–2 weeks before opening. Refrigerate after opening.