Easy Pickled Red Onions & Peppers | Homemade Quick Pickles | Vegan, Organic Snack

Learn how to make tangy, crunchy pickled red onions and peppers in less than 10 minutes of hands-on prep! In this easy homemade pickling tutorial, I show you how to turn simple organic red onions and sweet bell peppers into a vibrant, flavorful and versatile homemade pickle you’ll want on everything—salads, sandwiches, burgers, hot dogs, wraps and more!

Using organic ingredients, sea salt, white and apple cider vinegar, and flavorful celery seed & mustard seed, this quick refrigerator pickle recipe is better than store bought and perfect for meal prep. With only a few simple steps and a short 3-day chill in the fridge, you’ll get the best crunchy, colorful pickled veggies that keep for up to 1 month.

🌶️ FULL RECIPE: https://mimisorganiceats.com/post/pic...

🌶️ What You’ll Find in This Video:
• How to slice red onions & bell peppers for pickling
• How to salt and drain veggies for extra crunch
• The vinegar & sugar pickling brine recipe (white vinegar + apple cider vinegar + cane sugar)
• Storage tips & serving ideas — top your salads, burgers & more!
• Organic, gluten free, simple ingredient picks for the health-conscious kitchen

🍔 Why You’ll Love This Recipe:
• 10-minute prep, yield ~32 oz batch
• Better than store bought – skip artificial colors & additives
• Super versatile side or garnish – fits clean eating, vegan, vegetarian, whole food lifestyles
• Meal prep friendly for weekly use
• Packed full of flavor, tangy, sweet, crunchy

🌶️ INGREDIENTS
• 1 large red onion
• 1 yellow pepper
• 1 red pepper
• 2 teaspoons fine sea salt
• 1/2 cup white vinegar
• 2 tablespoons apple cider vinegar
• 226 grams cane sugar
• 2 teaspoons celery seed
• 1/2 teaspoon yellow mustard seed

🍔 Best ways to use your pickled onions & peppers:
• Pile on grilled burgers or turkey burgers
• Add to sandwiches, wraps, burritos
• Toss into salads or bowls for extra tang & color
• Serve as snack straight from the jar — it’s that easy!

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Drop a comment below: What’s your favorite way to use pickled onions and peppers?

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