Tangy Pepper Onion Relish

This vibrant pickled pepper and onion relish brings a bright punch of tangy sweetness to any meal. The colorful mix of bell peppers combined with pungent onions creates a versatile condiment that elevates everything from sandwiches to grilled meats.

I first made this relish when my garden produced an overwhelming bounty of peppers. Now it's become our family's secret weapon for brightening up weeknight meals and impressing guests at summer barbecues.

Ingredients

• Bell peppers from a variety of colors for visual appeal and slightly different flavor profiles
• Large onions preferably sweet varieties like Vidalia for the best balance with the vinegar
• White vinegar provides clean acidity that preserves the vegetables beautifully
• Apple cider vinegar adds depth and a subtle fruity note
• Granulated sugar balances the acidity and helps create the perfect syrupy consistency
• Mustard seeds add tiny pops of texture and a distinctive warming flavor
• Celery seeds provide an earthy undertone that complements the peppers
• Turmeric powder gives gorgeous golden color and subtle earthy flavor
• Salt enhances all the flavors and aids in preservation
• Black pepper adds a gentle heat that builds in the background
• Red pepper flakes optional but recommended for a pleasant kick of heat

How To Make Pickled Pepper and Onion Relish

Prepare the vegetables

Slice all bell peppers and onions as thinly as possible for quick pickling and easy eating. I recommend using a sharp chef's knife or mandoline for consistent thin slices that will absorb the pickling liquid evenly.

Create the pickling liquid

Combine both vinegars with sugar and all spices in a medium saucepan. The mixture needs to reach a full boil to properly dissolve the sugar and release the essential oils from the spices. This typically takes about 5 minutes over medium heat while stirring occasionally.

Combine and infuse

Pour the hot vinegar mixture directly over the prepared vegetables while still very hot. This important step partially cooks the vegetables while preserving their crispness. Stir thoroughly to ensure every slice is coated with the spiced vinegar solution.

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 the flavors while maintaining their texture. Press the vegetables down to ensure they're fully submerged in the liquid.

The mustard seeds are truly my favorite ingredient in this recipe. They create these little flavor bombs that pop when you bite into them releasing their warm pungent goodness. My grandmother always said a proper relish needs that special texture element and these seeds deliver it perfectly.

Serving Ideas

This versatile relish shines as a topping for hot dogs burgers and sausages adding both flavor and crunch. I love to serve it alongside grilled chicken or fish where its acidity cuts through richness beautifully. For an unexpected twist spoon it over cream cheese with crackers for an instant appetizer that always disappears first at gatherings.

Storage Tips

The relish must be kept refrigerated in airtight containers to maintain freshness. Glass jars work best as they won't absorb flavors or colors from the turmeric. Always use clean utensils when serving to prevent introducing bacteria that could shorten shelf life. The vibrant colors will remain bright for about two weeks before gradually dulling though the flavor remains excellent.

Quick Variations

This basic recipe welcomes creative adaptations. For a spicier version add 1 sliced jalapeño or even a habanero if you enjoy serious heat. A Mediterranean twist works beautifully with the addition of 2 tablespoons of capers and 1 teaspoon of dried oregano. For a sweeter profile perfect for holiday meals replace half the regular sugar with brown sugar and add 1/4 teaspoon of cinnamon.

Make Ahead Benefits

One of the greatest advantages of this relish is that it actually improves with time. Making it 2 to 3 days before serving allows the flavors to fully develop and meld together. The peppers and onions maintain their pleasant crunch while becoming infused with the spiced vinegar solution. This makes it perfect for meal prep or preparing in advance for special occasions.

Recipe FAQs

→ How long does this pickled relish last in the refrigerator?

When stored properly in airtight containers, this pickled pepper and onion relish will last for 2-3 weeks in the refrigerator. The vinegar acts as a natural preservative, but for the best flavor and texture, consume within the first two weeks.

→ Can I adjust the spice level?

Absolutely! For a milder relish, reduce or omit the red pepper flakes. For extra heat, increase the red pepper flakes or add a sliced jalapeño or serrano pepper to the vegetable mix.

→ Do I need to sterilize jars for this relish?

Since this is a refrigerator pickle rather than a shelf-stable preserved item, you don't need to formally sterilize the jars. However, washing containers in hot, soapy water or running them through a dishwasher before filling is recommended for food safety.

→ What can I serve with this relish?

This versatile relish pairs wonderfully with grilled meats, sandwiches, burgers, hot dogs, tacos, cheese boards, and charcuterie platters. It also makes a flavorful addition to grain bowls, salads, or as a topping for cream cheese and crackers.

→ Can I can this relish for long-term storage?

This particular recipe is designed for refrigerator storage. For proper canning and shelf stability, you would need to follow a tested water bath canning recipe that ensures safe acidity levels and processing times. Consult a dedicated canning resource if you wish to preserve this relish long-term.

→ What types of bell peppers work best?

A colorful mix of red, yellow, orange, and green bell peppers creates the most visually appealing relish, but you can use any combination based on preference or availability. Red and yellow peppers will contribute more sweetness, while green peppers offer a slightly more bitter, vegetal flavor.