Description
This Pickled Pepper and Onion Relish is a sweet, tangy, and slightly spicy condiment that pairs beautifully with grilled meats, sandwiches, hot dogs, and cheese boards. It’s easy to make and perfect for preserving the flavors of summer.
Ingredients
Scale
- 2 cups red bell peppers, thinly sliced
- 1 cup green bell peppers, thinly sliced
- 1 cup sweet onions (like Vidalia), thinly sliced
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 cup granulated sugar
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon salt
Instructions
- In a large saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, red pepper flakes (if using), and salt. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Add sliced peppers and onions to the boiling mixture. Reduce heat and simmer for 10–12 minutes until vegetables are slightly softened but still vibrant.
- Remove from heat and let cool slightly.
- Spoon the relish into sterilized jars, making sure the veggies are fully submerged in liquid. Seal with lids.
- Refrigerate and let sit at least 24 hours before using for best flavor. Keeps in the refrigerator for up to 2 months.
Notes
- Use a mix of red, yellow, and green peppers for a colorful relish.
- Can be canned using water bath method for long-term storage.
- Delicious served on burgers, hot dogs, sandwiches, or with grilled chicken or pork.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 25
- Sugar: 5g
- Sodium: 90mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickled pepper relish, onion relish, sweet and tangy relish, homemade condiment, summer canning recipe