Description
This Pickled Pepper and Onion Relish is a vibrant and tangy condiment made from a mix of colorful bell peppers, onions, and optional jalapeños simmered in a sweet and tangy apple cider vinegar brine. Perfect for enhancing grilled meats, sandwiches, or cheese boards, this relish delivers a balance of heat and sweetness with a crunchy texture and vibrant hue.
Ingredients
Scale
Vegetables
- 2 cups bell peppers (mixed red, yellow, and green, finely chopped)
- 1 cup onion (finely chopped)
- 1–2 jalapeño peppers (seeded and finely chopped, optional)
Pickling Liquid
- 1 cup apple cider vinegar
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon mustard seeds
- ½ teaspoon celery seeds
- ¼ teaspoon turmeric
Instructions
- Prepare the Pickling Mixture: In a medium saucepan, combine the apple cider vinegar, granulated sugar, salt, mustard seeds, celery seeds, and turmeric. Heat over medium heat, stirring regularly until the sugar completely dissolves and the mixture reaches a gentle simmer.
- Add the Vegetables: Carefully add the finely chopped bell peppers, onions, and jalapeños (if using) to the simmering pickling mixture. Stir to evenly distribute the vegetables in the liquid.
- Simmer the Relish: Let the mixture simmer gently for 10 to 15 minutes, stirring occasionally to prevent sticking. The vegetables should soften slightly but retain their vibrant colors and some crunch.
- Cool and Store: Remove the saucepan from heat and allow the relish to cool slightly. Once cooled, transfer the relish into clean glass jars and seal them.
- Refrigerate and Develop Flavor: Refrigerate the relish for at least 4 hours to allow the flavors to meld or ideally overnight for the best taste before serving.
Notes
- This relish complements grilled meats, burgers, sandwiches, or cheese boards beautifully.
- Refrigerated, it will keep fresh for up to 2 weeks.
- For a milder relish, omit the jalapeños.
- To extend shelf life, consider preserving the relish using proper canning techniques.
