A Great Topping for Tacos, Sandwiches, and More
I am a bit of a culinary thief. Whenever I try new foods, I am always figuring out how I can make it at home, but make it better. Mainly because I am too lazy to leave the house and I am quite health conscious.
I once experienced tacos with a pickled veggie topping and fell madly in love. I had to make it for my Saucy Pulled Chicken Tacos.
6 Hour Pickled Onions and Peppers Servings: All of them. (1 pint jar lasts me a month or two) Calories: Doesn't really matter, does it? Ingredients: -1/2 white onion -1/2 red onion -1/2 Bell Pepper (I like orange, red or yellow for sweetness) -1 TSP dried pepper flakes -2 cloves of garlic -1/4 cup white vinegar -1/4 cup white wine vinegar -1/2 cup water -1 TSP salt -2 TSP white sugar 1. Cut onions and pepper into thin slices and coarsely chop garlic cloves. Place in pint sized glass canning jar with pepper flakes. I fill the jar to the top, but don't pack too tight. 2. Combine vinegars, water, salt, and sugar in a saucepan and bring to a boil. Once boiling, pour into jar and screw on the lid. 3. Shake your veggies and put in the refrigerator for at least 6 hours. I like to keep mine overnight. 4. Put on top of tacos, pizza, sandwiches, or anything else you think would taste good. I started making this recipe in a pint jar, but we finished the jar too quickly so I doubled the recipe and use a quart now. You should really pair this topping with my Saucy Pulled Chicken Tacos.
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