Sweet-and-Sour Pepper & Onion Salad for Winter

A crunchy, colorful homemade salad made with crisp bell peppers and onions in a delicious sweet-and-sour vinegar brine. It’s an easy way to preserve summer vegetables and makes a fantastic side dish for roasted meats, sandwiches, potatoes, or a simple dinner.

Ingredients

For the Salad

• 2.2 lb (1 kg) bell peppers, assorted colors
• 1.1 lb (500 g) onions
• 2–3 cloves garlic, optional
• 1 tablespoon chopped fresh parsley, optional

For the Sweet-and-Sour Brine

• 2 cups water
• 1 cup white vinegar
• ½ cup granulated sugar
• 1 tablespoon salt
• 2 bay leaves
• ½ teaspoon black peppercorns
• ½ teaspoon mustard seeds, optional

Instructions

1. Wash the peppers, remove the stems and seeds, and cut them into thin strips. Peel the onions and slice them into thin rings or half-moons.
2. In a large saucepan, combine the water, vinegar, sugar, salt, bay leaves, peppercorns, and mustard seeds. Bring to a gentle boil, stirring until the sugar and salt dissolve.
3. Add the sliced peppers and onions to the hot brine. Cook for only 2–3 minutes so the vegetables soften slightly while remaining crisp.
4. Remove the vegetables with a slotted spoon and pack them into clean, properly prepared jars. Add garlic and parsley if using.
5. Pour the hot brine over the vegetables, making sure they are completely covered while leaving the appropriate headspace.
6. Remove any trapped air bubbles, wipe the jar rims clean, and secure the lids.
7. For long-term shelf storage, process the filled jars using a tested water-bath canning recipe and the correct processing time for your jar size. Do not simply fill jars with hot brine and store them at room temperature without proper processing.
8. Let properly processed jars cool undisturbed. Check the seals before storing.

 How to Serve

Chill before serving and enjoy this crunchy salad alongside roasted meat, grilled chicken, potatoes, sandwiches, or your favorite dinner. It also makes a delicious addition to a holiday table.

Tip: Avoid overcooking the peppers and onions—the secret to a delicious salad is keeping them pleasantly crisp.