Tangy Pepper Onion Relish (Print Version)
# Ingredients:
→ Vegetables
01 -
4 cups mixed bell peppers, sliced into thin strips
02 -
2 large onions, thinly sliced into half-moons
→ Pickling Liquid
03 -
1 cup white vinegar
04 -
1 cup apple cider vinegar
05 -
1 cup granulated sugar
→ Spices & Seasonings
06 -
1 tablespoon whole mustard seeds
07 -
1 teaspoon celery seeds
08 -
1 teaspoon ground turmeric
09 -
1 teaspoon salt
10 -
1/2 teaspoon freshly ground black pepper
11 -
1/2 teaspoon red pepper flakes (skip if you don't want the heat)
# Instructions:
01 -
Grab a large mixing bowl and toss in your thinly sliced bell peppers and onions. Mix them up so they're evenly combined.
02 -
In a medium saucepan, pour in both vinegars and add the sugar, mustard seeds, celery seeds, turmeric, salt, black pepper, and red pepper flakes if you're using them.
03 -
Set your saucepan over medium heat and bring everything to a gentle boil. Stir occasionally until you can't see any sugar granules – they should all be dissolved.
04 -
Carefully pour the hot vinegar mixture over your peppers and onions in the bowl. Give everything a good stir to make sure all the vegetables are coated in the pickling liquid.
05 -
Let your relish cool down to room temperature before transferring it to clean jars or containers with tight-fitting lids.
06 -
Pop your relish in the refrigerator and try to wait at least 24 hours before digging in. This resting time lets all those flavors mingle and develop.
# Notes:
01 -
This relish will keep in the refrigerator for up to 2 weeks.
02 -
Try this versatile relish on burgers, hot dogs, sandwiches, or as a bright accompaniment to grilled meats.
03 -
For a more colorful mix, use a variety of bell peppers – red, yellow, orange, and green all work wonderfully.