Sweet Red Vinegar Recipe

Sterilize jars

Wash jars and lids in hot soapy water, rinse. Place jars right-side-up on a baking sheet and warm in a 225°F (110°C) oven for 10 minutes, or submerge in simmering water for 10 minutes. Keep lids in simmering water until ready to use.

Prepare produce

Thinly slice the red onion and red bell pepper into even slices about 1/8-inch thick. Measure and set aside. (If not using produce, skip this step.)

Combine water, apple cider vinegar, red wine vinegar, granulated sugar, kosher salt, and honey in a medium saucepan. Stir to dissolve sugar and salt before applying heat.

Add whole black peppercorns, mustard seeds, dried red chili flakes, and bay leaf to the saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once it reaches a simmer and sugar is fully dissolved (about 3–5 minutes), reduce heat to low and let the spices infuse for 2 minutes. Do not boil vigorously — a gentle simmer preserves bright vinegar flavor.

Remove the saucepan from heat and allow the brine to cool slightly for 1–2 minutes.

Divide the sliced red onion and red bell pepper evenly between the two sterilized jars, packing them loosely but leaving about 1/2-inch headspace at the top of each jar. If not using produce, proceed with empty jars (brine can be used as a finished sweet red vinegar).

Carefully pour the hot brine over the produce in each jar, distributing peppercorns and seeds evenly, and maintaining about 1/4–1/2 inch headspace. Tap jars gently to remove air bubbles; add extra hot brine if necessary to maintain headspace.

Wipe rims with a clean damp cloth, place lids on jars and screw bands fingertip-tight.

Let jars cool to room temperature on a rack or towel (about 1–2 hours). Once cool, refrigerate. The pickled red onion/red pepper will be ready to eat in 24 hours, best after 48 hours. For use as a pantry-stable condiment without refrigeration, follow proper water-bath canning procedures (not covered here).

Store in the refrigerator up to 6 weeks. Use brine as a sweet red vinegar condiment for salads, grilled meats, sandwiches, or as a preservative-style finishing vinegar (gluten free). Discard if signs of spoilage appear.