⭐ Pickled Pepper & Onion Relish
Sweet, tangy, crunchy, and perfect for topping EVERYTHING!
If you love condiments that bring a punch of flavor to sandwiches, burgers, hot dogs, grilled meats, tacos, salads, and charcuterie boards, then this Pickled Pepper and Onion Relish is about to become a staple in your kitchen.
Made with a colorful mix of bell peppers, tender onions, and a sweet-tangy brine seasoned with mustard seeds, celery seeds, turmeric, and black pepper, this relish is bursting with brightness. It keeps beautifully in the fridge and tastes even better after a day or two as the flavors deepen.
This is an old-fashioned style relish—simple, vibrant, and absolutely addictive. Perfect for summer cookouts, BBQ nights, or meal-prep topping for the week.
🛒 Ingredients
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4 cups mixed bell peppers, thinly sliced (any colors you love)
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2 large onions, thinly sliced
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1 cup white vinegar
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1 cup apple cider vinegar
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1 cup granulated sugar
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1 tablespoon mustard seeds
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1 teaspoon celery seeds
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1 teaspoon turmeric powder
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1 teaspoon salt
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1/2 teaspoon black pepper
🥄 7 Directions (Your Required Format)
1. Prep the vegetables
Thinly slice the bell peppers and onions. Make sure they are evenly cut so they pickle at the same rate and absorb flavor uniformly.
2. Add veggies to a bowl
Place the peppers and onions into a large heat-safe bowl or container. Mix gently to combine the colors and textures.
3. Heat the brine
In a medium pot, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, salt, and black pepper. Stir and bring to a gentle boil.
4. Dissolve the sugar
Simmer the brine for 2–3 minutes, stirring until all sugar is completely dissolved and spices are fragrant.
5. Pour hot brine over vegetables
Carefully pour the hot pickle mixture over the peppers and onions. The heat helps soften them slightly and infuses the flavor deeply.
6. Stir and cool
Mix to ensure everything is coated. Let the mixture cool to room temperature on the counter for about 30–40 minutes.
7. Chill and store
Transfer to jars or airtight containers and refrigerate at least 4 hours, but overnight is best for full flavor development.