Active Time: 15 MinsTotal Time1 Hour 20 Mins
Yield: Serves 8
This lively mix of sweet peppers, red onion, and jalapeño makes a tasty addition to burgers and sandwiches, and is just as good eaten straight from the jar. Fresh lemon slices and thyme give the vegetables a lovely bright flavor and rice wine vinegar makes the brine crystal clear. And because these refrigerator pickles don’t require water bath canning, they are so easy to pull off—most of the cook time is spent waiting for the vegetables to cool. A jar of these colorful pickles also makes a fantastic (and easy) homemade hostess gift.
- 6 ounces sweet mini peppers, thinly sliced
- 1small red onion, thinly sliced
- 1large unseeded jalapeño chile, thinly sliced
- 1sliced medium garlic clove
- 2thin lemon slices
- 2thyme sprigs
- 1 cup rice vinegar
- 2/3 cup sugar
- 1 1/2 teaspoons kosher salt
How to Make It
Pack sliced sweet peppers, red onion, and jalapeño into a 1-pint heatproof jar. Add garlic, lemon slices, and thyme sprigs.
Bring rice vinegar, sugar, and kosher salt to a boil in a saucepan over high, stirring until sugar dissolves.
Pour mixture over vegetables in jar. Let stand until completely cool, 1 hour. Seal jar; refrigerate up to 2 weeks.
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