PICKLED ONIONS WITH SWEET BELL PEPPERS

Pickled Onions with Sweet Bell Peppers image

Yield makes 4 cups

Number Of Ingredients 12

8 whole black peppercorns
2 teaspoons dried Mexican oregano, toasted (page 161)
2 bay leaves
2 whole cloves
3 cloves garlic
2 cups water
2 cups distilled white vinegar
2 1/2 teaspoons kosher salt
1 1/2 tablespoons sugar
2 red onions, very thinly sliced
1 sweet red bell pepper, cored, seeded, and thinly sliced
1 sweet yellow bell pepper, cored, seeded, and thinly sliced

Steps:

To prepare the pickling liquid, place the peppercorns, oregano, bay leaves, cloves, and garlic in cheesecloth and tie into a pouch. In a saucepan, place the seasoning bundle, the 2 cups water, vinegar, salt, and sugar and simmer over medium-low heat for 30 minutes. Remove and discard the seasoning pouch. Add the onions and bell peppers to the pickling liquid and bring to a boil over medium-high heat. Remove from the heat when the liquid comes to a boil. Transfer to a container.
The vegetables will keep in the liquid for about 1 month in the refrigerator.

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