Ingredients
Vegetables
- 2 medium red onions, thinly sliced 🧅
- 2 sweet bell peppers, thinly sliced 🌶️
- 4 to 6 garlic cloves, thinly sliced 🧄
Brine and Seasonings
- 1 cup (240 ml) white vinegar (5% acidity)
- 1 cup (240 ml) water
- 1 tablespoon sugar
- 1½ teaspoons pickling salt
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon mustard seeds (optional)
- 1 bay leaf (optional)
- 1 tablespoon chopped fresh parsley or dill (optional)
Instructions
Peel the red onions and slice them into thin rings or half-moons. Wash the sweet peppers, remove the stems and seeds, and cut them into thin strips. Thinly slice the garlic cloves. A sharp knife or a mandoline makes it easy to get thin, even slices. Aim for slices about ⅛ inch (3 mm) thick. Thicker pieces will take longer to absorb the brine and will not be as tender.
Place the red onions, sweet peppers, and garlic in a clean, heat-safe glass jar. Add the black peppercorns, oregano, thyme, mustard seeds, and bay leaf if using. Pack the vegetables in snugly but do not crush them. A tight, even pack keeps the vegetables submerged and prevents them from floating up. Use a large, wide-mouth jar of about 1 quart (1 liter), or divide between two smaller jars.
Tip: Wash the jar and lid in hot, soapy water and rinse well before using. Clean equipment helps keep your pickles fresh.
In a small saucepan, combine the vinegar, water, sugar, and pickling salt. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve. This takes only 2 to 3 minutes. You do not need a hard boil. Once everything is dissolved and the brine is steaming and clear, remove it from the heat.
Carefully pour the hot brine into the jar until the vegetables are fully submerged. Use a clean utensil to release any trapped air bubbles if necessary. Tap the jar gently on the counter to help air escape. Sprinkle the chopped fresh parsley or dill on top if using, and press gently so everything stays under the liquid.
Allow the jar to cool briefly, then cover and refrigerate promptly. Keep the onions, peppers, and garlic submerged beneath the brine. Do not leave the jar sitting out at room temperature for long periods. These are refrigerator pickles, so they must be stored cold.
Refrigerate for at least 24 hours before serving. For a deeper garlic and herb flavor, allow the vegetables to pickle for 2 to 3 days. The onions will turn a rich pink color within an hour or two, but the flavor continues to develop and mellow as the jar rests.