Icebox Pickled Peppers Recipes

Steps:

• Toss cucumber slices, onion slices, and salt together in a bowl; let stand 2 hours. Drain as much moisture from the mixture as possible.
• Stir sugar and vinegar together in a saucepan over medium-low heat; cook and stir until the sugar dissolves completely, 5 to 10 minutes. Set aside to cool completely.
• Pour the cooled vinegar mixture over the cucumbers and onion; toss to coat. Transfer to large freezer bags.
• Store in freezer.

Steps:

• Heat two cups water in medium saucepan on low heat.
• Add garlic, onions and peppers.
• Blanch for one to two minutes.
• Place into bowl of cold water and ice.
• Reserve hot water.
• To the hot water, add salt, vinegar, sugar and mustard seeds.
• Stir to dissolve.
• Transfer cooled peppers, onions and garlic to a large bowl.
• Pour hot liquid over and toss to coat.
• Cover with plastic wrap and refrigerate.

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.