This simple Pickled Red Onions & Peppers recipe is incredibly simple to make and it makes the best pickled veggies for adding on top of salads, sandwiches, or just to eat for a snack!
You guys really love my friend Cindy’s recipe for Refrigerator Pickles. It was the number 12 recipe on my site last year, and I posted it very late in the year. So that’s saying a lot! And I’m obsessed with it too, we make them all the time.
Why You’ll Love This Recipe
Sweet pickled red onions and peppers are light, sweet, and oh so good! I love adding these on top of a salad or especially on a hot dog! This recipe for Pickled Red Onions & Peppers can really brighten up anything you want to add them to. But, they are so good that I just end up eating them out of the jar!
This recipe for homemade red pickled onions is so good! If you like the Refrigerator Pickles, I know you will love this easy pickled onions recipe too!
I use red onion, yellow bell pepper, and red bell pepper. You can use whatever color bell peppers you like. I chose red and yellow for this recipe as they are a little sweeter in flavor than the green, in my opinion. Plus, I thought the colors would look really nice with the red onions!
How to make Pickled Red Onions & Peppers
I slice the veggies very thin. Then I add the veggies to a large glass bowl with a lid, like this Glass Mixing Bowl Set. I sprinkle the with salt to help draw out moisture. Removing moisture helps the onions keep longer as bacteria cannot multiply as quickly. Cover the bowl with the lid and let this sit for at least 2 hours. You can also let it sit overnight if you want, just store in the fridge if so.
After the water draws out the moisture, you will drain off the liquid. Then, add the vinegar, apple cider vinegar, cane sugar, celery seed, and mustard seed to the veggies. Mix this together completely and cover with the lid.
Store in the fridge for at least 3 days (if you can wait that long!). After 3 days, I transfer the veggies to mason jars so they take up less space in the fridge.
Ingredients I used to make this recipe for Pickled Red Onions & Peppers
Organic red Onion
Organic Yellow & Red Pepper (any color you prefer is fine!)
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you’re making something healthy and buying fruits, veggies, or meats so maybe you don’t need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it’s already a healthy recipe, or you’re already buying good for you ingredients – it doesn’t mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Pickled Red Onions & PeppersDifficulty: Easy
Try this easy recipe for Pickled Red Onions & Peppers. My homemade red pickled onions make a delicious topper for salad, sandwiches, and hot dogs!
1 organic large red onion
1 organic yellow pepper
1 organic red pepper
2 teaspoons fine sea salt
1/2 cup organic white vinegar
2 tablespoons organic apple cider vinegar
226 grams (1 cup) organic cane sugar
2 teaspoons organic celery seed
1/2 teaspoon organic yellow mustard seed
- Thinly slice thinly red onion and peppers and place into a large bowl or Tupperware with a lid. Sprinkle with the sea salt and cover. Let sit for 2 hours. Drain off moisture.
- Add the white vinegar, apple cider vinegar, cane sugar, celery seed, and mustard seed. Stir with a spatula to combine completely. Cover with the lid and place in the fridge. Let sit in the fridge for at least 3 days.
- Store in an airtight container in the fridge for 1 month. You can leave in the Tupperware or bowl, but I usually transfer to mason jars so it doesn’t take up as much space in the fridge.
- High Altitude – Follow the recipe as noted.
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Make sure to check out my Dill Cream Cheese Spread recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!