Pickled Pepper and Onion Relish

This zesty pickled pepper and onion relish has transformed my sandwich game forever. I began making this bright, tangy condiment after being gifted an abundance of garden peppers, and now I prepare it regularly for a pop of flavor that elevates everything from burgers to charcuterie boards.

I first created this relish during late summer when my neighbor arrived with bags of colorful peppers from her garden. What started as a preservation necessity has become a staple in my refrigerator that my family reaches for constantly.

• White vinegar: Creates the perfect tangy base for proper pickling
• Apple cider vinegar: Adds depth and subtle sweetness to balance the acidity
• Mixed bell peppers: Provide vibrant colors and sweet crunch
• Onions: Deliver essential aromatic flavor that mellows beautifully when pickled
• Granulated sugar: Balances the tartness of the vinegars
• Mustard seeds: Offer tiny pops of texture and distinctive flavor
• Celery seeds: Contribute an earthy undertone that complements the vegetables
• Turmeric powder: Provides beautiful golden color and subtle earthiness
• Salt: Enhances all flavors and assists with the pickling process
• Black pepper: Adds gentle heat without overwhelming
• Red pepper flakes: Optional for those who enjoy a spicier relish

How To Make Pickled Pepper and Onion Relish

Prepare the vegetables:

Slice bell peppers and onions very thinly for quick pickling and ideal texture. I recommend using a sharp knife or mandoline for consistent thickness around 1/8 inch. This uniformity ensures every piece absorbs the brine evenly and creates the perfect mouthfeel.

Create the pickling liquid:

Combine all remaining ingredients in a medium saucepan and bring to a gentle boil. The mixture should simmer just enough to dissolve the sugar completely and allow the spices to release their essential oils. This usually takes about 5 minutes of gentle heat while stirring occasionally.

Combine and infuse:

Pour the hot vinegar mixture over your prepared vegetables, ensuring every piece is submerged. This immediate heat partially cooks the vegetables while beginning the pickling process. Stir thoroughly but gently to distribute spices evenly throughout.

Cool and store:

Allow the mixture to cool completely at room temperature before transferring to clean jars or containers. This cooling period allows the vegetables to begin absorbing flavors while maintaining their crisp texture. Seal containers tightly to preserve freshness.

Rest and develop:

Refrigerate for at least 24 hours before enjoying. This resting period is essential as the flavors meld and intensify dramatically. The vegetables maintain their crispness while absorbing the vibrant pickling liquid.

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The mustard seeds are my secret favorite ingredient in this recipe. They provide tiny bursts of flavor that perfectly complement the sweetness of the peppers. My daughter actually started requesting this relish after trying it on a turkey sandwich, and now she helps slice the peppers whenever we make a new batch.

Storage Tips

This relish keeps beautifully in the refrigerator for up to one month when stored in airtight containers. The flavors actually continue developing during the first week, making it an excellent make-ahead condiment. The vinegar acts as a natural preservative, maintaining both safety and flavor during storage. For best results, always use clean utensils when serving to prevent introducing bacteria.

Serving Suggestions

While traditional on sandwiches and burgers, this versatile relish shines in numerous unexpected applications. Try spooning it over cream cheese with crackers for an instant appetizer, adding it to scrambled eggs for bright breakfast flavor, or mixing a spoonful into tuna or chicken salad for complexity. It also makes an excellent accompaniment to grilled meats, especially pork tenderloin or sausages, where the acidity cuts through richness beautifully.

Customization Options

This recipe welcomes personalization based on your preferences. For a spicier version, increase red pepper flakes or add one sliced jalapeño with seeds. If sweetness is your preference, add an additional 1/4 cup sugar. For a more complex profile, include one tablespoon of freshly grated ginger or two crushed garlic cloves. You can also experiment with herb additions like fresh dill or thyme during the cooling stage for aromatic variations.

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Frequently Asked Questions

→ How long does this relish need to chill before serving?

The relish should be refrigerated for at least 24 hours to allow the flavors to properly meld.

→ Can I use other types of vinegar?

Yes! You can experiment with different vinegars like rice vinegar or malt vinegar, but the flavor may vary slightly.

→ How can I adjust the spice level?

To make it spicier, add more red pepper flakes or try adding a diced jalapeño. For a milder relish, omit the red pepper flakes entirely.

→ How long does the relish last in the refrigerator?

If stored in airtight containers, the relish can last up to 2-3 weeks in the refrigerator.

→ What dishes pair well with this relish?

This relish is a great topping for burgers, hot dogs, and sandwiches. It also works well as an addition to cheese boards or a tangy side for grilled meats.

→ Can I use frozen peppers and onions instead of fresh?

Fresh produce is best for texture, but frozen peppers and onions can work if thawed and drained before use.