Description
Bright, tangy pickled pepper and onion relish with a sweet-sour brine and a gentle touch of heat, perfect for burgers, sandwiches, cheese boards, and grilled meats.
Ingredients
- Red Bell Peppers: 2 large, diced
- Green Bell Peppers: 2 large, diced
- Yellow Bell Pepper: 1 large, diced
- Onions: 2 medium, thinly sliced
- White Vinegar: 2 cups
- Granulated Sugar: 1 1/2 cups
- Salt: 2 teaspoons
- Red Chili Flakes: 1 teaspoon
- Garlic: 3 cloves, minced
Instructions
- Sterilize jars: Place glass jars and lids in hot, simmering water for 10 minutes to sterilize, then set them on a clean towel to dry.
- Make the brine: In a large saucepan combine 2 cups white vinegar, 1 1/2 cups granulated sugar, 2 teaspoons salt, 1 teaspoon red chili flakes, and 3 cloves minced garlic. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Add the vegetables: Stir in the diced red, green, and yellow bell peppers and the thinly sliced onions so everything is evenly coated in the hot brine.
- Simmer gently: Allow the vegetables to cook in the brine for about 10 minutes until the onions soften and the peppers are tender but still hold some crunch.
- Adjust seasoning: Taste the brine-vegetable mixture and adjust sugar, salt, or chili flakes if needed to reach your preferred balance of sweet, tangy, and spicy.
- Jar the relish: Carefully ladle the hot relish into the sterilized glass jars, leaving about 1/2 inch headspace. Wipe rims clean and seal with lids while hot.
- Cool and rest: Let jars cool to room temperature, then refrigerate. For best flavor, let the relish rest at least 24 hours before serving so flavors fully meld.
Notes
- Refrigerate opened jars and consume within 7 to 14 days for best quality.
- For long-term storage, follow proper water-bath canning procedures to shelf-stable the jars.
- Adjust the chili flakes to control heat, or swap with fresh chilies for a brighter spice.
- Use a mix of colorful bell peppers for visual appeal and layered flavor.
Nutrition
- Serving Size: 1/12 of batch (about 2 tablespoons)
- Calories: 70
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: pickled pepper relish, onion relish, pickled peppers, condiment recipe, relish recipe, make-ahead relish