Get ready to brighten up your table with Pickled Pepper and Onion Relish! This colorful medley of thinly sliced bell peppers and onions, steeped in a sweet-tangy brine, brings a vibrant pop to any dish it touches. Whether you love classic condiments or want to liven up your favorite meals with a zingy crunch, this relish is about to become your new obsession. With the perfect balance of tart, sweet, and savory notes, every bite promises a delicious adventure.

Pickled Pepper and Onion Relish Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about making Pickled Pepper and Onion Relish is how simple, yet critical each ingredient is in creating layers of flavor and color. From the colorful peppers to the aromatic spices, everything works together to form a sweet, tangy, and just-a-little-bit-spicy relish that elevates every meal it touches.

Mixed bell peppers: Slice 4 cups’ worth in a combination of red, yellow, and green for maximum color and sweetness.
Onions: Use 2 large onions, thinly sliced, for subtle pungency and wonderful texture.
White vinegar: One cup brings bright, clean acidity that’s classic in pickling.
Apple cider vinegar: Another cup; it adds a gentle fruitiness and depth you’ll notice in every bite.
Granulated sugar: With 1 cup, you’ll create that craveable sweet note without overshadowing the tang.
Mustard seeds: A tablespoon adds sophisticated heat and unmistakable relish character.
Celery seeds: The teaspoon here is essential for an herbaceous, classic deli flavor.
Turmeric powder: One teaspoon to bring sunny color and a subtle earthiness that lingers.
Salt: Just a teaspoon draws out moisture and promotes balanced flavor.
Ground black pepper: Use a half teaspoon for gentle warmth and complexity.

How to Make Pickled Pepper and Onion Relish

Step 1: Prep the Vegetables

Start by washing your bell peppers and onions thoroughly. Remove the seeds and core from the peppers, then thinly slice them into beautiful strips. Peel and slice the onions just as thin so they meld together perfectly in the pickle. Taking the time for even slices ensures every spoonful of relish is perfectly textured and bursting with flavor.

Step 2: Combine the Brine

In a large, non-reactive saucepan, stir together the white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric powder, salt, and ground black pepper. Give the mixture a quick whisk to dissolve the sugar and spices. Once combined, the brine should already be fragrant and golden, hinting at the goodness to come.

Step 3: Cook the Vegetables

Add your sliced peppers and onions to the saucepan with the brine. Place the pan over medium heat, stirring gently. You want the vegetables to soften but not lose their crunch, so simmer for about 5-7 minutes. As they cook, the colors intensify and the aromatics bloom, turning your kitchen into a pickle-lover’s paradise.

Step 4: Jar and Cool

Using a slotted spoon, transfer the hot relish into sterilized jars. Pour the brine over the top to cover the vegetables completely. Seal the jars while hot if you plan to store them for a longer time, or let them cool to room temperature for immediate use. The Pickled Pepper and Onion Relish will deepen in flavor as it rests, so patience is rewarded here!

Step 5: Chill and Enjoy

Allow the jars to chill in the fridge for at least 24 hours before digging in. This waiting game gives the flavors a chance to marry—and trust me, it’s worth every second. Once ready, you’ll have a relish that is tangy, sweet, and endlessly versatile.

How to Serve Pickled Pepper and Onion Relish

Garnishes

Sprinkle your Pickled Pepper and Onion Relish with chopped fresh herbs—think parsley or cilantro—for a burst of green and a garden-fresh finish. Sometimes a tiny extra sprinkle of celery seed or cracked pepper on top adds a touch of drama for the eye and the palate.

Side Dishes

This relish is the ultimate team player! Stack it high on burgers, tuck it into hot dogs, or spoon it over grilled sausages for an instant upgrade. It’s just as at home brightening up roasted meats as it is adding spark to a big, hearty grain bowl or platter of charcuterie.

Creative Ways to Present

For a party, serve your Pickled Pepper and Onion Relish in mini glass jars with little forks for a picnic-chic vibe. It also makes a knockout topping for crostini with creamy cheese, or a zippy side to tacos and pulled pork sandwiches—let your imagination take over!

Make Ahead and Storage

Storing Leftovers

Store your Pickled Pepper and Onion Relish in airtight jars or containers in the fridge. It keeps beautifully for up to 2 weeks—possibly longer—but odds are it’ll disappear long before that!

Freezing

Freezing isn’t the ideal choice for this relish, as the texture of the peppers and onions can become a bit soft and watery once thawed. If you do freeze, make sure to leave space in the container for expansion, and enjoy within 2 to 3 months for best flavor.

Reheating

No reheating needed! Just bring the relish up to room temperature before serving if you’d like the flavors to shine their brightest. If you do use it as a hot condiment, gently warm the portion you need in a small saucepan—but it’s best enjoyed chilled or at room temperature.

FAQs

Can I use only one type of vinegar?

Yes, you can use all white vinegar or all apple cider vinegar in a pinch, but the combination really makes the Pickled Pepper and Onion Relish stand out with balanced brightness and depth.

What peppers work best for this recipe?

Any sweet bell peppers are perfect—mix reds, yellows, and greens for a beautiful look and playful sweetness. Avoid hot peppers unless you specifically want a spicy twist!

Is it possible to make this relish less sweet?

Of course! Reduce the sugar to 3/4 or even 1/2 cup if you enjoy a tangier, less sweet bite. It will still be delicious and let the natural flavors shine through.

Can I can this relish for long-term pantry storage?

Absolutely! Use proper canning techniques (hot sterilized jars, a boiling water bath, and careful sealing) to make your Pickled Pepper and Onion Relish shelf-stable for several months. Always check seals before storing at room temperature.

What do I do if my relish turns out too salty or vinegary?

If it’s a little too strong, let the jars sit an extra couple of days in the fridge before tasting again—flavors mellow over time. Or, stir in an extra teaspoon of sugar (for sweetness) or a handful more thinly sliced veggies to balance things out.

Final Thoughts

If you’re craving something boldly flavorful, versatile, and just plain fun, give this Pickled Pepper and Onion Relish a try. Once you taste its sweet-tangy magic, you’ll find yourself putting it on everything. Make a batch, share it with friends, and watch it become an instant favorite in your kitchen!