Ingredients
Scale
- 2 large red bell peppers, thinly sliced
- 2 large yellow bell peppers, thinly sliced
- 1 large green bell pepper, thinly sliced
- 2 large sweet onions, thinly sliced
- 2 jalapeños, thinly sliced
- 6 cloves garlic, thinly sliced
- 2 cups white vinegar
- 2 cups water
- 2 tbsp pickling salt or kosher salt
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp whole black peppercorns
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp dried Mexican oregano
- 1 tsp smoked paprika
- ½ tsp crushed red pepper flakes, optional
- 2 bay leaves
Instructions
- Wash and thinly slice the bell peppers, onions, jalapeños, and garlic.
- Pack the vegetables into a large clean glass jar or divide between two quart-sized jars.
- Combine the vinegar, water, salt, honey, olive oil, peppercorns, mustard seeds, coriander seeds, cumin seeds, oregano, smoked paprika, red pepper flakes, and bay leaves in a saucepan.
- Heat over medium heat, stirring until the honey and salt dissolve.
- Bring the brine to a gentle simmer and cook for 2–3 minutes.
- Carefully pour the hot brine over the vegetables.
- Keep the vegetables submerged using a food-safe pickle weight if necessary.
- Cool the jars to room temperature.
- Seal and refrigerate for at least 24 hours.
- For the best developed flavor, allow the vegetables to pickle for 3–5 days.
- Serve chilled with fajitas, tacos, burritos, burgers, grilled meats, sandwiches, salads, or rice bowls.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 12
- Calories: Approximately 40 per serving