Spiced Pickled Onions Peppers Recipes

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SPICED PICKLED ONIONS & PEPPERS

I got this recipe from a friend many years ago, been making them ever since. We like them on sandwiches, bugers, salads and on the side of just about what ever your having for dinner!!

Provided by RecipeMonster

Categories     Vegetable

Time 18m

Yield 1 pint, 8-10 serving(s)

Number Of Ingredients 10



Spiced Pickled Onions & Peppers image

Steps:

  • In a medium saucepan combine vinegar, honey, bay leaf, mustard seed, allspice, aniseed - bring to boiling.
  • Boil 3 minutes.
  • Add onions, stir until onions turn limp, about 2-3 minutes.
  • Remove from heat, stir in peppers and cilantro. Cool. Put into a pint jar.
  • Cover, store in the refrigerator up to a week.

Nutrition Facts : Calories 36.5, Fat 0.1, Sodium 2.9, Carbohydrate 7.9, Fiber 0.6, Sugar 5.8, Protein 0.4

1 cup cider vinegar
2 tablespoons honey
1 small bay leaf, crushed
1/4 teaspoon mustard seeds
1/4 teaspoon whole allspice
1/8 teaspoon anise seed
2 medium sweet onions, sliced 1/4-inch thick rings
1 small green sweet peppers or 1 small sweet red pepper, seeded and sliced into rings
1 -2 teaspoon finely diced jalapeno pepper
1 -2 tablespoon torn cilantro leaves or 1 -2 tablespoon parsley

PICKLED PEPPER AND ONION RELISH

This recipe is great on anything that you would put relish on. It's great on brats, hotdogs, and hamburgers. The ingredients are very simple and consist of bell peppers and onions. Great for using up all those end of the season peppers. If you like it hot, you can add jalapeno peppers for a little spice.

Provided by Diva Dawn

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 5h10m

Yield 128

Number Of Ingredients 7



Pickled Pepper and Onion Relish image

Steps:

  • Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
  • Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
  • Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.

Nutrition Facts : Calories 16.9 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 18.8 mg, Sugar 3.5 g

3 large onions, cut into thin slices
8 large green bell peppers, cut into thin strips
3 jalapeno peppers, seeded and minced
6 tablespoons pickling spice
2 cups white sugar
1 teaspoon salt
2 cups apple cider vinegar

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