As someone who loves pickled condiments, I’m always looking for new ways to add a punch of flavor to my meals. One day, while staring at a pile of vibrant bell peppers and onions in my kitchen, I had an idea—why not turn them into a relish?
I wanted something sweet, tangy, and a little spicy, something that could brighten up a simple sandwich or add a bold twist to grilled meats. After some experimenting, this pickled pepper and onion relish quickly became a household favorite.
With just a handful of ingredients and minimal effort, you can create a condiment that lasts for weeks in the fridge. It’s perfect for meal prep, entertaining, or simply having on hand when your meals need an extra punch of flavor. If you’re a fan of pickled flavors, this is one recipe you’ll want to keep in your fridge at all times.
Short Description
A vibrant, sweet-and-tangy Pickled Pepper and Onion Relish that adds a punch of flavor to sandwiches, grilled meats, tacos, and more. Made with fresh bell peppers, onions, and a zesty vinegar brine, this quick and easy condiment is a must-have for any kitchen.
Key Ingredients
- 4 cups mixed bell peppers, thinly sliced
- 2 large onions, thinly sliced
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 cup granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
Tools Needed
- Large mixing bowl
- Medium saucepan
- Sharp knife or mandoline
- Measuring cups and spoons
- Wooden spoon
- Glass jars or airtight containers
Cooking Instructions
Step 1: Prepare the Vegetables
Thinly slice the bell peppers and onions and place them in a large mixing bowl. If you prefer a uniform texture, a mandoline slicer works well for even cuts.
Step 2: Make the Pickling Brine
In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, salt, black pepper, and red pepper flakes (if using). Stir well and bring to a boil over medium heat, stirring until the sugar dissolves completely.
Step 3: Combine and Let Sit
Pour the hot brine over the sliced peppers and onions, stirring to ensure everything is evenly coated. Let the mixture sit at room temperature for about 30 minutes, allowing the flavors to start melding together.
Step 4: Transfer to Jars and Refrigerate
Once cooled, transfer the relish into airtight glass jars or containers. Refrigerate for at least 24 hours before using—this allows the flavors to develop and deepen.
Step 5: Serve
Serve with grilled meats, sandwiches, tacos, or as a tangy topping for salads. The relish will keep in the refrigerator for up to 3 weeks.
Why You’ll Love This Recipe
Packed with Flavor – A balance of sweet, tangy, and slightly spicy flavors that enhance any dish.
Easy to Make – No complicated techniques or canning required!
Versatile – Perfect for sandwiches, grilled meats, tacos, and even salads.
Long-Lasting – Keeps in the fridge for weeks, making meal prep a breeze.
Healthy and Fresh – Made with simple, whole ingredients without preservatives.
Mistakes to Avoid & Solutions
1. Cutting Peppers and Onions Too Thick
Issue: Thick slices take longer to absorb the pickling brine.
Solution: Slice them thinly for better texture and even flavor distribution.
2. Not Dissolving the Sugar Properly
Issue: If the sugar isn’t fully dissolved, the relish may taste grainy.
Solution: Stir continuously while heating the brine until the sugar is completely melted.
3. Skipping the Refrigeration Time
Issue: The flavors won’t have time to meld properly.
Solution: Let the relish sit for at least 24 hours before serving for the best taste.
4. Overloading the Jars
Issue: Packing the jars too tightly can prevent even brining.
Solution: Leave a little space for the brine to circulate around the vegetables.
Serving and Pairing Suggestions
On Burgers & Hot Dogs – Adds a sweet-tangy crunch.
With Grilled Meats – Pairs beautifully with steak, chicken, and pork.
In Tacos & Wraps – Enhances the flavors with a pop of acidity.
On a Charcuterie Board – Serve alongside cheeses and cured meats.
As a Salad Topper – Mix into leafy greens for extra flavor.
Storage and Reheating Tips
Refrigeration: Store in an airtight glass jar for up to 3 weeks.
Freezing: Not recommended, as freezing alters the texture.
Reheating: No need to reheat—this relish is best served cold or at room temperature.
FAQs
1. Can I use different types of vinegar?
Yes! White vinegar keeps the flavors bright, while apple cider vinegar adds a mild sweetness. You can experiment with rice vinegar or red wine vinegar for variation.
2. How spicy is this relish?
It has a mild heat, but you can adjust by adding or omitting red pepper flakes.
3. Can I use a sugar substitute?
Yes, honey or maple syrup work well, though they may slightly alter the flavor.
4. How long should I wait before eating it?
For the best flavor, let it sit for at least 24 hours in the fridge.
5. Can I use this as a canning recipe?
This recipe is designed for refrigerator storage. If you want to can it, follow proper water-bath canning guidelines.
Tips & Tricks
– Use a mix of red, yellow, and orange bell peppers for a vibrant, colorful relish.
– For a sweeter twist, add a small handful of golden raisins to the brine.
– If you prefer a softer texture, blanch the onions in boiling water for 30 seconds before pickling.
– Add fresh herbs like thyme or oregano for an extra depth of flavor.
Recipe Variations
Spicy Jalapeño Version
Replace 1 cup of bell peppers with sliced jalapeños for extra heat.
Keep the red pepper flakes for a spicier kick.
Honey-Sweetened Relish
Swap 1 cup granulated sugar for ¾ cup honey for a more natural sweetness.
Garlic-Infused Version
Add 2 minced garlic cloves to the brine for an extra layer of flavor.
