Pickled Peppers and Onions

Welcome again to my new blog! My first recipe is one I made for the first time this past weekend. I took it along for our visit with the in-laws for a taste test and it passed. Pickled peppers and onions are a great condiment for anything you’d like it on. We put it on hamburgers, hot dogs, and hot roast beef sandwiches. To start out with I only used 1/4 tsp. of pepper flakes and it wasn’t hot at all so make it according to your family’s taste for heat. Enjoy

1/2 small red onion, cut into 1/4-inch-thick slices
1/2 red, yellow and green bell pepper, cut lengthwise into 1/4-inch-wide strips
1 C. white vinegar
6 Tbsp. sugar
2 Tbsp. kosher salt
1/2 tsp. dried crushed red pepper
1 C. water

Soak onion slices in ice water to cover in a small bowl 10 minutes; drain. Place onion slices and bell pepper strips in 1 (1-qt.) canning jar. Bring vinegar, next 3 ingredients, and 1 cup water to a boil in a small nonaluminum saucepan over medium-high heat, stirring occasionally, until sugar is dissolved. Pour hot vinegar mixture over vegetables in jar. Let stand, uncovered, 1 hour. Cover and chill 24 hours. Store in an airtight container in refrigerator up to 1 week.