Onion Pepper Recipe

This vibrant Onion Pepper Recipe is a quick-pickled side dish that balances sweet, tangy, and spicy flavors perfectly. Using fresh onions and peppers, this dish is tempered with aromatic black mustard seeds and a hint of ground red pepper for a gentle heat. The addition of white vinegar and sugar creates a glossy, flavorful brine that clings to every bite. It is an excellent accompaniment to rich curries, grilled meats, or simple rice bowls, cutting through heaviness with its bright acidity. Perfect for busy weeknights or as a zesty addition to charcuterie boards, this vegan-friendly recipe comes together in under an hour. The flavors meld beautifully over time, making it even more delicious the next day.

Cuisine: Global

Courses: Side Dishes

Difficulty: Beginner

Servings: 4

Calories: 43.7

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Onion Pepper Recipe is a quick-pickled side dish that balances sweet, tangy, and spicy flavors perfectly. Using fresh onions and peppers, this dish is tempered with aromatic black mustard seeds and a hint of ground red pepper for a gentle heat. The addition of white vinegar and sugar creates a glossy, flavorful brine that clings to every bite. It is an excellent accompaniment to rich curries, grilled meats, or simple rice bowls, cutting through heaviness with its bright acidity. Perfect for busy weeknights or as a zesty addition to charcuterie boards, this vegan-friendly recipe comes together in under an hour. The flavors meld beautifully over time, making it even more delicious the next day.

Ingredients

20 Mins
10 Mins
2 Tablespoons black mustard seeds
1 teaspoons Ground red pepper
1/2 tablespoons white vinegar
2 Tablespoons sugar

Directions

1
Slice the onions and peppers into thin, uniform strips to ensure even pickling.
2
In a small saucepan, combine the white vinegar, sugar, and a splash of water; bring to a simmer until the sugar dissolves completely.
3
Stir in the ground red pepper and black mustard seeds into the vinegar mixture, allowing the spices to bloom for one minute.
4
Pour the hot vinegar mixture over the prepared onions and peppers in a glass jar or bowl.
5
Let the mixture cool to room temperature before covering and refrigerating.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 43.7kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 62.7mg3%
Total Carbohydrate 9.0g3%
Dietary Fiber 0.3g2%
Sugars 7.8g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the pickles to marinate in the refrigerator for at least 24 hours before serving for the best flavor development.

Store in an airtight container in the refrigerator for up to two weeks.

If the original ingredient list implies mustard oil, it can be added sparingly for a pungent kick, though regular vegetable oil works as a milder alternative.

Adjust the sugar and vinegar ratio to taste depending on the sweetness of the onions used.

Keywords: onion, pepper, pickled, mustard seeds, vinegar, sugar, spicy, side dish, vegan, quick pickle, condiment, international, red pepper, flavorful, easy recipe, homemade, tangy, preserved

Read it online: https://www.chefs-mate.com/recipe/onion-pepper-recipe-26/