Sweet pickled pepper and onion

 

Since making my pickled baby cucumbers, I got inspired to make this sweet pickled pepper and onion. It is simple and quick to prepare in less than 20 minutes, but you will need to wait a bit before eating!

The quantities in the recipe make a ½ litre jar (2 cups).

Ingredients

• 1 medium red onion, peeled and thinly sliced
• 9-10 baby bell peppers, deseeded, cut into halves and membranes removed
• Water
• 8 black peppercorns
• 2 cloves
• 2 bay leaves
• ½ teaspoon of coriander seeds
• 1 small piece of cinnamon stick
• ½ cup of apple cider vinegar
• ¼ teaspoon of salt (I used Himalayan salt)
• 2 tablespoons of maple syrup

Instructions

Blanch the vegetables: bring a medium saucepan of water to a boil. Add the onion and baby bell pepper, and boil for 2 minutes. Remove from the heat, and drain.

Place the onion and baby bell pepper in a wide-mouth jar of a ½ litre capacity (or 2 cups), and add the black peppercorns, cloves, bay leaves, coriander seeds, and cinnamon piece. Set aside.

Prepare the sweet brine: in a small saucepan over medium-high heat, add 1 cup of water and ½ cup of apple cider vinegar, and stir in the salt and maple syrup. Boil for 2 minutes, and remove from the heat.

Carefully fill in the jar with the brine, gently tap the jar on the kitchen countertop to remove any air bubbles, and add more brine to cover completely the vegetables. Discard any leftover brine.

Close the jar, let it cool, then store in the refrigerator for up to 3 weeks. Wait 4-5 days before eating!