Tangy Pickled Pepper and Onion Relish

 

Tangy Pickled Pepper and Onion Relish

 

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: About 4 cups
Storage: Refrigerate up to 2 weeks
Flavor Profile: Sweet, tangy, crunchy, and slightly spicy (optional)

 Recipe Overview

This Tangy Pickled Pepper and Onion Relish is the perfect blend of sweet, sour, and savory with just a hint of heat. It’s a vibrant, zesty condiment made with thinly sliced bell peppers and onions simmered in a spiced vinegar brine. Whether you’re topping off a hot dog, adding a pop of flavor to burgers and sandwiches, or looking for a colorful side to grilled meats, this relish is a versatile and delicious addition to your table.

What sets this relish apart is its beautiful mix of colorful bell peppers, its subtle crunch, and a flavor that deepens the longer it sits. Plus, it’s easy to make at home with pantry staples—no canning required!

 Ingredients

• 4 cups mixed bell peppers (red, yellow, orange, or green), thinly sliced
• 2 large onions, thinly sliced (yellow or red onions work best)
• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional, for a kick of heat)

 Instructions

Step 1: Make the Pickling Brine

1. In a large saucepan over medium heat, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, salt, black pepper, and red pepper flakes (if using).
2. Stir occasionally until the sugar dissolves completely and the mixture comes to a gentle boil.

Step 2: Add the Vegetables

3. Add the sliced bell peppers and onions to the saucepan. Stir well to coat the vegetables in the hot brine.
4. Reduce the heat to a low simmer and cook for 10–15 minutes, stirring occasionally. The peppers and onions should soften slightly but still keep some crunch for texture.

Step 3: Cool and Store

5. Remove the saucepan from the heat and let the relish cool to room temperature.
6. Carefully spoon the relish (with its brine) into clean, sterilized jars with airtight lids.
7. Seal tightly and place in the refrigerator.
8. Let the relish chill for at least 24 hours before serving to allow the flavors to meld.

 Storage Tips

• This relish is refrigerator-stable for up to 2 weeks.
• Always use clean utensils when serving to maintain freshness.
• For longer shelf life, it can be water-bath canned—let me know if you’d like instructions for that!

 Serving Suggestions

• Use as a burger or hot dog topping for a colorful, tangy crunch.
• Pair with grilled chicken, sausages, or steaks as a zesty side.
• Spoon over sandwiches, wraps, or tacos to elevate the flavor.
• Stir into potato salad or pasta salad for an unexpected twist.
• Mix into cream cheese for a quick savory dip or spread.

 Tips and Variations

• Color Tip: Use a mix of red, yellow, and orange bell peppers for a gorgeous, vibrant relish.
• Add more heat: Increase the red pepper flakes or add a chopped jalapeño to the brine.
• Sweeter version: Add an extra 1–2 tablespoons of sugar for a sweeter, bread-and-butter-style relish.
• Onion swap: Try red onions for a slightly sweeter flavor and rich color.