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Pickled Pepper & Onion Relish – Tangy, Sweet & Perfect for Everything!

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This Pickled Pepper & Onion Relish is a tangy, sweet, and slightly spicy condiment that elevates any meal. It’s quick to make and can be used as a topping for burgers, sandwiches, tacos, and more.

Ingredients

2 cups sliced bell peppers (any color)

1 cup sliced red onion

2 cups vinegar (apple cider or white)

1/2 cup sugar

1 tablespoon salt

1 teaspoon mustard seeds

1/2 teaspoon black peppercorns

1/2 teaspoon crushed red pepper flakes (optional for extra heat)

Instructions

  1. In a medium-sized pot, combine the vinegar, sugar, salt, mustard seeds, peppercorns, and crushed red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt dissolve completely.
  2. Add the sliced bell peppers and onions into the pot. Stir to combine and let the mixture simmer for about 5-10 minutes, until the vegetables are slightly tender but still crisp.
  3. Carefully transfer the hot relish into sterilized jars, packing the vegetables tightly. Make sure to pour the pickling liquid over the top, ensuring the vegetables are fully submerged.
  4. Seal the jars tightly with lids and allow the relish to cool to room temperature before refrigerating. The relish is best after 24 hours but can be stored in the refrigerator for up to 2 weeks.

Notes

  • The relish is best after 24 hours, but it can be eaten immediately if needed.
  • If you prefer a spicier relish, increase the amount of crushed red pepper flakes or use spicier peppers like jalapeños.
  • For a sweeter relish, adjust the sugar to taste or use honey/maple syrup as an alternative sweetener.
  • Storage: Store in an airtight container in the fridge for up to 2 weeks.
  • This relish can be canned for long-term storage following proper canning techniques.

Nutrition

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