Quick-Pickled Rainbow Sweet Peppers

Thinly sliced rainbow sweet peppers are quickly pickled with thyme, oregano, and a tangy vinegar-sugar brine for a colorful and flavorful condiment.

Total Time:

Yield:

1 quart

1 (16-ounce) package red, orange and yellow mini sweet peppers, separated by color, seeds and membranes removed and peppers thinly sliced into rings

3 teaspoons fresh thyme leaves, divided

3 teaspoons fresh oregano leaves, divided

1 cup water

1 cup seasoned rice vinegar

1 tablespoon granulated sugar

1 tablespoon coarse kosher salt

Place red peppers in a clean 1-quart jar; sprinkle with 1 teaspoon each of thyme and oregano. Top with orange peppers; sprinkle with 1 teaspoon each thyme and oregano. Top with yellow peppers; sprinkle with remaining thyme and oregano; set aside.
In a small saucepan, stir together water, vinegar, sugar and salt. Bring to a boil; reduce heat to medium. Simmer, uncovered, for 2 to 3 minutes or until sugar and salt dissolve, stirring often.
Pour hot vinegar mixture over peppers in jar. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Store in the refrigerator up to 2 weeks.

More Recipes