Food & Cooking Recipes Lunch Recipes Pickled Onions and Peppers Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 15 mins Total Time: 7 days Yield: 2 pints Ingredients 1 ½ cups distilled white vinegar or apple-cider vinegar 2 teaspoons sugar ½ teaspoon whole black peppercorns ½ teaspoon coriander seeds 3 whole allspice berries 2 dried bay leaves Coarse salt 2 small red onions (8 ounces), cut into rings 8 baby bell peppers (8 ounces), cut into rings 1 small jalapeno, cut into rings Directions Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with vegetables. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months. Rate it Print