Tangy Pickled Pepper and Onion Relish

by

Description

Tangy Pickled Pepper and Onion Relish is a zesty, sweet-and-sour condiment that adds a burst of flavor to sandwiches, burgers, grilled meats, and even cheese boards. Made with colorful bell peppers, onions, vinegar, and spices, this relish strikes the perfect balance between tangy, sweet, and savory. It’s a vibrant way to preserve the freshness of peppers and onions while creating a condiment that elevates simple dishes into something special.

 Ingredients For Tangy Pickled Pepper and Onion Relish

  • 4 cups mixed bell peppers (red, yellow, green), finely chopped

  • 2 cups onions, finely chopped

  • 2–3 hot peppers (like jalapeño or serrano), seeded & finely chopped (optional, for heat)

  • 1 ½ cups white vinegar (or apple cider vinegar for a softer tang)

  • 1 ¼ cups sugar

  • 1 tsp salt

  • ½ tsp mustard seeds

  • ½ tsp celery seeds

  • ¼ tsp turmeric powder

Instructions

  1. Prep Vegetables

    • Wash and finely chop bell peppers, hot peppers, and onions.

  2. Cook the Relish Base

    • In a large saucepan, combine vinegar, sugar, salt, mustard seeds, celery seeds, and turmeric.

    • Bring mixture to a gentle boil over medium heat, stirring until sugar dissolves.

  3. Add Vegetables

    • Stir in the chopped peppers and onions.

    • Reduce heat and simmer for 25–30 minutes, stirring occasionally, until vegetables are tender and liquid thickens slightly.

  4. Jar and Store

    • Spoon hot relish into sterilized jars, leaving ½ inch headspace.

    • Seal tightly and either refrigerate (for up to 1 month) or process in a water bath canner for 10 minutes for long-term storage.

 Notes

  • Use a mix of bell pepper colors for a beautiful, jewel-toned relish.

  • Apple cider vinegar gives a slightly sweeter, mellow taste compared to white vinegar.

  • For a chunkier relish, chop veggies larger; for a smoother texture, pulse them in a food processor.

  • If canning, always follow safe canning guidelines for acidity and processing time.

Tips

  • Pair with grilled sausages, hot dogs, or hamburgers for a tangy twist.

  • Spread over cream cheese and serve with crackers for a quick appetizer.

  • Mix into potato salad or coleslaw for extra zest.

  • Adjust sugar to your sweetness preference—reduce for a sharper tang or increase for a sweeter relish.

Servings

  • Makes about 5–6 half-pint jars (approx. 20–24 servings, 2 tbsp each).

Nutritional Info (per 2 tbsp serving, approx.)

  • Calories: 35

  • Carbohydrates: 8 g

  • Sugar: 7 g

  • Fat: 0 g

  • Sodium: 120 mg

  • Fiber: 0.5 g

  • Protein: 0 g

 Benefits

  • Low-fat & Low-calorie – Great way to add flavor without heaviness.

  • Rich in Vitamin C from peppers, supporting immunity.

  • Versatile condiment – Works with meats, sandwiches, cheese boards, and salads.

  • Preserves produce – A great way to extend the life of peppers and onions.

 Q/A

Q: How long will the relish last in the fridge?
A: Up to 1 month in a sealed jar.

Q: Can I make this relish spicier?
A: Yes, add more hot peppers or even a pinch of red chili flakes.

Q: Do I need to can this relish?
A: Not necessarily—if you’ll consume it within a few weeks, refrigeration is enough. For long-term storage, canning is recommended.

Q: Can I reduce the sugar?
A: Yes, but keep in mind sugar balances acidity and helps preserve texture. If reducing significantly, increase vinegar slightly for safety in canning.

Q: What dishes pair best with this relish?
A: Burgers, sausages, grilled chicken, cheese boards, roasted vegetables, or even as a topping for tacos.

Leave a Comment