Six Hour Pickled Onions and Peppers

A Great Topping for Tacos, Sandwiches, and More

6 Hour Pickled Onions and Peppers

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.

Six Hour Pickled Peppers and Onions

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? 
-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.

Visit the Edible Masterpieces page to see more recipes.