The green peppers and red onions in the mixture were from our garden; red and yellow peppers, from the grocery produce department. They all combined to make a great topping for an open-faced barbecue chicken sandwich.
The recipe for Pickled Peppers & Onions said to cover and chill the ingredients for 24 hours after the relish is made. I was overly eager and thus used it to accessorize my chicken only a couple of hours after I stirred it up. It already was plenty tangy. (Can’t wait for tonight after these goodies have had lots of hours to talk to each other.)
And talk about colorful! I loved the appearance of these veggies in a clear jar. I shredded some meat off a deli rotisserie chicken from the grocery and draped everything over some toasted whole-grain bread; we were in business for a simple summer supper.
Pickled Peppers & Onions
1/2 small red onion, cut into 1/4-inch-thick slices
1/2 red bell pepper, cut lengthwise into 1/4-inch-wide strips
1/2 yellow bell pepper, cut lengthwise into 1/4-inch-wide strips
1/2 green bell pepper, cut lengthwise into 1/4-inch-wide strips
1 cup white vinegar
6 tablespoons sugar (or sugar substitute)
2 tablespoons kosher salt
1/2 teaspoon dried crushed red pepper
1 cup water
In a small bowl soak onion slices in ice water to cover; soak for about 10 minutes; drain. Place onion slices and bell pepper strips in a 1-quart canning jar. In a small nonaluminum saucepan bring vinegar, next 3 ingredients, and 1 cup water to a boil. Stir occasionally until sugar is dissolved. Pour hot vinegar mixture over vegetables in jar. Let stand, uncovered, 1 hour. Cover and chill 24 hours. Store in an airtight container in refrigerator up to 1 week. Makes 1 quart. (Source: Southern Living January 2012)