Pickled Pepper and Onion Relish – Sweet, Tangy, and Perfectly Zesty
There’s something timeless about opening a jar of homemade relish — that familiar “pop” of the lid followed by a burst of vinegary-sweet aroma that instantly brings you back to summer kitchens and backyard barbecues. This Pickled Pepper and Onion Relish is one of those recipes that feels like pure sunshine in a jar — bright, crisp, and bursting with flavor.
It’s a balance of sweet, tangy, and just a touch of heat — the kind of condiment that transforms simple meals into something special. You can spoon it over grilled sausages, burgers, or hot dogs, stir it into cream cheese for a zippy dip, or even use it as a colorful topping for roasted vegetables. It’s the perfect pantry staple that tastes like it was made by someone’s grandmother in the height of summer canning season.
Let’s make a batch together — it’s simple, rewarding, and tastes even better after a few days in the fridge when the flavors have mingled into something magical.
Ingredients:
- 4 cups bell peppers (mixed red, yellow, and green), finely chopped
- 2 cups sweet onions, thinly sliced or chopped
- 2 cloves garlic, minced
- 1½ cups white vinegar (5% acidity)
- 1 cup granulated sugar
- 1 tsp salt
- 1 tsp mustard seeds
- ½ tsp celery seed
- ½ tsp turmeric (optional, for color)
- ¼ tsp crushed red pepper flakes (optional, for spice)
Instructions:
- Prep the vegetables:
Wash and finely chop the bell peppers. Slice or chop the onions thinly. If you like a chunky relish, keep the pieces about ¼ inch; for smoother relish, chop finer. - Combine in a pot:
In a large nonreactive saucepan, combine the chopped peppers, onions, and minced garlic. - Make the brine:
Add vinegar, sugar, salt, mustard seeds, celery seed, turmeric, and red pepper flakes (if using) to the pot. Stir well to combine. - Simmer gently:
Bring the mixture to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until the vegetables are tender and the liquid has reduced slightly. - Taste and adjust:
Taste for balance — add a little more sugar for sweetness or a dash more vinegar for tang. The flavor should be bright, balanced, and slightly sweet. - Jar the relish:
If storing in the fridge, let the mixture cool slightly and spoon into sterilized glass jars. Cover tightly and refrigerate.
If canning for long-term storage, ladle the hot relish into sterilized jars, leaving ½ inch headspace, and process in a boiling water bath for 10 minutes. - Rest and enjoy:
Let the jars cool completely before storing. The relish tastes even better after 48 hours as the flavors deepen.
Serving Ideas:
- Spread over grilled brats, sausages, or burgers.
- Mix with mayonnaise for a tangy sandwich spread.
- Serve alongside cheese boards or cold cuts.
- Stir into cream cheese or sour cream for a quick dip.
- Use as a topping for roasted chicken or grilled fish for extra zip.
Pickled Pepper and Onion Relish
Ingredients
Equipment
Method
- Chop peppers and onions and add to a large pot with garlic.
- Add vinegar, sugar, salt, and spices. Stir well.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender.
- Taste and adjust seasoning with more sugar or vinegar as needed.
- Ladle into sterilized jars and refrigerate or process in a water bath for 10 minutes for canning.
Notes
Storage Tips:
- Refrigerator method: Keeps for up to 3 weeks in the fridge.
- Canned method: Properly sealed jars keep for up to 1 year in a cool, dark place.
- Once opened: Consume within 1–2 weeks.
A Bit of Cozy Kitchen History
Old-fashioned relishes like this one were a hallmark of farm kitchens long before refrigeration. Every late summer, families would gather to pickle, preserve, and bottle the season’s bounty to enjoy all year long. This recipe follows that tradition — using simple pantry ingredients and a few fresh peppers to create something bright and lively.
The mixture of vinegar and sugar gives it that classic sweet-tart balance, while the mustard and celery seeds add depth and spice. The turmeric brings warmth and a golden hue that makes each jar look like a little piece of sunshine.
When you gift a jar of homemade Pickled Pepper and Onion Relish, you’re really sharing the flavor of care, time, and tradition — the kind of kitchen kindness that makes people smile.
Recipe Tips:
- Dice peppers evenly for better texture and consistency.
- Use colorful peppers for a visually stunning relish.
- Don’t skip the resting time — 48 hours makes all the difference in flavor.
- Adjust the vinegar-sugar balance to suit your taste — classic versions are usually more sweet-tart than sour.
- Add jalapeños or banana peppers for a spicier relish.
