Ingredients
- 2 cups chopped bell peppers (red, yellow, and green)
- 1 cup finely chopped onion
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 1 clove garlic, minced
Instructions
- Wash and finely chop the bell peppers and onion.
- Heat olive oil in a saucepan over medium heat. Add mustard seeds and toast for 30 seconds.
- Add garlic and onion, sauté for 2–3 minutes until softened.
- Stir in bell peppers, sugar, salt, black pepper, and red pepper flakes. Cook for 5 minutes.
- Pour in apple cider vinegar and bring to a gentle boil.
- Reduce heat and simmer for 10 minutes until slightly softened but still crunchy.
- Remove from heat and cool to room temperature.
- Transfer to a jar and refrigerate for at least 2 hours before serving.
Notes
- Adjust spice level by increasing or reducing red pepper flakes.
- Use a mix of peppers for better flavor and color.
- Let it sit for a few hours for best flavor development.
- Do not overcook to maintain crunch.
- Store in a clean airtight container for freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45 kcal
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
