Pickled Onions, Peppers, and Carrots
Ingredients:
- 1 red onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 medium carrots, peeled and julienned
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 bay leaf
Directions:
1. Prepare the Vegetables: In a medium bowl, mix together the sliced red onion, bell pepper, and julienned carrots. Set this bowl aside.
2. Make the Pickling Brine: In a saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium until the sugar and salt dissolve. Add the smashed garlic, black peppercorns, mustard seeds (if using), and crushed red pepper flakes (if you like it spicy). Bring this mixture to a simmer, then remove it from the heat and let it cool slightly.
3. Pack the Vegetables: Take a clean glass jar or an airtight container, and pack the sliced vegetables tightly inside.
4. Pickle the Vegetables: Carefully pour the warm brine over the vegetables, making sure they are completely covered. Place the bay leaf on top. Allow the mixture to sit at room temperature for about 1 hour so it can cool down and the flavors can mingle. Then, refrigerate the jar for at least 24 hours to let the flavors fully develop.
5. Serve: After the pickling time, your vibrant and tangy pickled vegetables are ready to enjoy! Use them as a zesty topping for tacos, sandwiches, or as a refreshing side dish with grilled meats.
Enjoy your delicious pickled onions, peppers, and carrots!