Here’s a vibrant and flavorful Tangy Pickled Pepper and Onion Relish recipe — perfect for sandwiches, hot dogs, grilled meats, or even spooned over cream cheese with crackers.
Tangy Pickled Pepper and Onion Relish
Ingredients:
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1 cup red bell pepper, finely diced
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1 cup green bell pepper, finely diced
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1 cup sweet onion (like Vidalia), finely diced
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1–2 hot peppers (like jalapeño or serrano), seeded and finely chopped (optional for heat)
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1/2 cup white vinegar
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1/4 cup apple cider vinegar
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1/2 cup sugar
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1 tsp mustard seeds
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1/2 tsp celery seed
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1/2 tsp salt
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1/4 tsp turmeric (optional, for color)
Instructions:
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Prep the Veggies:
In a medium bowl, combine the diced bell peppers, onion, and hot peppers (if using). -
Make the Pickling Brine:
In a saucepan over medium heat, combine the vinegars, sugar, mustard seeds, celery seed, salt, and turmeric. Stir until the sugar dissolves and the mixture comes to a light simmer. -
Combine and Simmer:
Add the chopped veggies to the simmering brine. Reduce heat and simmer for 10–15 minutes, until the veggies soften but still have a slight crunch. -
Cool and Store:
Remove from heat and let cool slightly. Spoon the relish into clean jars. Cover and refrigerate for at least 4 hours (overnight is best) before using.
