Tangy Pickled Pepper and Onion Relish

Tangy Pickled Pepper and Onion Relish

Ingredients:

1. 4 cups mixed bell peppers, thinly sliced

2. 2 large onions, thinly sliced

3. 1 cup white vinegar

4. 1 cup apple cider vinegar

5. 1 cup granulated sugar

6. 1 tablespoon mustard seeds

7. 1 teaspoon celery seeds

8. 1 teaspoon turmeric powder

9. 1 teaspoon salt

10. 1/2 teaspoon ground black pepper

11. 1/2 teaspoon red pepper flakes (optional)

Directions:

1. Preparing the Pickled Pepper and Onion Relish:

1.1. In a large saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric powder, salt, black pepper, and red pepper flakes (if using).

1.2. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves.

1.3. Add the sliced bell peppers and onions to the saucepan, stirring to coat them in the vinegar mixture.

1.4. Reduce the heat and simmer the relish for about 10-15 minutes, or until the peppers and onions are slightly softened but still retain some crunch.

1.5. Remove the saucepan from the heat and let the relish cool to room temperature.

2. Storing the Relish:

2.1. Transfer the pickled pepper and onion relish to clean, sterilized jars with airtight lids.

2.2. Seal the jars tightly and refrigerate the relish for at least 24 hours before serving to allow the flavors to meld together.

2.3. The relish can be stored in the refrigerator for up to 2 weeks.

3. Serving Suggestions:

3.1. Enjoy the tangy pickled pepper and onion relish as a condiment with sandwiches, burgers, hot dogs, grilled meats, or as a topping for salads.

3.2. Get creative and use it to add a zesty kick to your favorite dishes!

Preparation Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Servings: Makes about 4 cups of relish.

 

Variations and Tips – Tangy Pickled Pepper and Onion Relish

Flavor Variations:

Extra Heat: Add thinly sliced fresh jalapeños, serranos, or a pinch more red pepper flakes.

Garlic Twist: Toss in 2–3 smashed garlic cloves while simmering for a bold, savory depth.

 

Herbal Note: Add a sprig of fresh dill, thyme, or oregano for an aromatic touch.

Smoky Kick: Stir in ½ teaspoon smoked paprika for a sweet-smoky flavor.

 

Sweet Swap: Replace half of the sugar with honey for a softer, floral sweetness.

Tips for Best Results:

Even Slicing: Keep pepper and onion slices thin and uniform so they pickle evenly.

 

Color Pop: Use a mix of red, yellow, and orange peppers for a vibrant, eye-catching relish.

Texture Control: For crunchier relish, reduce simmer time by a few minutes.

 

Storage: Store in sterilized jars to keep it fresh longer; process in a water bath for shelf stability.

 

Flavor Development: Let the relish sit at least 24 hours before serving—flavors deepen over time.

 

How to Store – Tangy Pickled Pepper and Onion Relish

Short-Term Storage: Transfer the cooled relish to clean, sterilized jars or airtight containers. Refrigerate for up to 2 weeks.

 

 

For Longer Storage: If you want to keep the relish for several months, process the filled jars in a boiling water bath for 10 minutes.

 

Store sealed jars in a cool, dark place for up to 6–8 months. Once opened, refrigerate and consume within 2 weeks.

 

Freezing Option: Although the texture may soften slightly, you can freeze the relish in freezer-safe containers for up to 3 months. Thaw in the refrigerator before using.

 

Serving Tip: Always use a clean utensil to scoop out the relish to prevent contamination and extend freshness.

 

Nutritional Information (Per 2-tablespoon serving, approx.)

Calories: 35

Total Fat: 0g

Saturated Fat: 0g

 

 

Cholesterol: 0mg

Sodium: 90mg

Total Carbohydrates: 9g

 

 

Dietary Fiber: 0.5g

Total Sugars: 8g

Protein: 0g

 

 

Vitamin C: ~25% DV

Note: Nutritional values are approximate and can vary based on ingredient brands, portion sizes, and preparation methods.

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