Pickled Pepper and Onion Relish (Print)
Sweet-tangy bell peppers and onions infused with mustard seeds, turmeric and spices for a versatile homemade condiment.
# Ingredients:
→ Vegetables
01 -
4 cups mixed bell peppers, thinly sliced
02 -
2 large onions, thinly sliced
→ Liquids
03 -
1 cup white vinegar
04 -
1 cup apple cider vinegar
→ Seasonings
05 -
1 cup granulated sugar
06 -
1 tablespoon mustard seeds
07 -
1 teaspoon celery seeds
08 -
1 teaspoon turmeric powder
09 -
1 teaspoon salt
10 -
1/2 teaspoon ground black pepper
11 -
1/2 teaspoon red pepper flakes
# Directions:
01 -
In a large bowl, combine the sliced bell peppers and onions.
02 -
In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric powder, salt, black pepper, and red pepper flakes.
03 -
Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
04 -
Pour the hot vinegar mixture over the sliced peppers and onions. Stir well to combine.
05 -
Let the relish cool to room temperature, then transfer to airtight containers or jars.
06 -
Refrigerate for at least 24 hours before serving to allow the flavors to meld.
# Notes:
01 -
This relish will keep refrigerated for up to 2 weeks in airtight containers.
02 -
For a spicier version, increase the red pepper flakes to 1 teaspoon.