This Pickled Pepper and Onion Relish is a bright, tangy condiment that adds a perfect balance of sweetness and acidity to everyday meals. Made with crisp bell peppers, tender onions, and a warmly spiced vinegar brine, it’s a simple yet bold addition that instantly lifts the flavor of sandwiches, burgers, and grilled dishes.
Why You’ll Love This Recipe
This relish is quick to prepare and uses simple pantry ingredients while delivering big flavor. The combination of colorful bell peppers and onions creates a crunchy texture, while the vinegar and spices bring a lively tang that improves as it rests. It’s naturally vegan, easy to customize, and ideal for making ahead so you always have a flavorful topping ready in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups mixed bell peppers, thinly sliced
2 large onions, thinly sliced
1 cup white vinegar
1 cup apple cider vinegar
1 cup granulated sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional)
Directions
In a large heatproof bowl, combine the thinly sliced bell peppers and onions. Set aside.
In a medium saucepan, add the white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric powder, salt, black pepper, and red pepper flakes if using. Place over medium heat and stir until the sugar fully dissolves and the mixture comes to a gentle boil.
Carefully pour the hot vinegar mixture over the peppers and onions. Stir thoroughly to ensure all vegetables are evenly coated with the pickling liquid.
Allow the mixture to cool to room temperature, stirring once or twice as it cools so the flavors distribute evenly.
Transfer the relish to clean, airtight jars or containers. Refrigerate for at least 24 hours before serving to allow the flavors to fully develop.
Servings and timing
This recipe yields about 8 servings, approximately 6 cups total.
Preparation time is about 15 minutes.
Cooking time is about 10 minutes.
Total time from start to finish is roughly 25 minutes, plus chilling time.
Variations
For a sweeter relish, increase the sugar by 1/4 cup.
For extra heat, add more red pepper flakes or include a finely sliced hot pepper.
For a different spice profile, substitute coriander seeds or fennel seeds for the mustard seeds.
For a sharper flavor, reduce the sugar slightly and increase the white vinegar by a few tablespoons.
Storage/Reheating
Store the relish in an airtight container or jar in the refrigerator for up to 2 weeks. The flavor will continue to improve over the first few days. This relish is meant to be served cold or at room temperature and does not require reheating.
FAQs
Can I use only one type of vinegar?
Yes, you can use all white vinegar or all apple cider vinegar, but using both creates a more balanced flavor.
How long does the relish need to sit before eating?
It can be eaten after a few hours, but waiting at least 24 hours gives the best flavor.
Is this relish very sweet?
It has a balanced sweet-and-tangy taste. You can adjust the sugar to suit your preference.
Can I make this relish spicy?
Yes, increase the red pepper flakes or add a chopped spicy pepper for more heat.
What dishes pair well with this relish?
It works well on sandwiches, burgers, wraps, grilled vegetables, and grilled meats.
Can I freeze pickled pepper and onion relish?
Freezing is not recommended, as it can affect the texture of the vegetables.
Do I need to sterilize the jars?
If you plan to store it for the full two weeks, using clean, well-washed jars is sufficient for refrigerator storage.
Will the turmeric flavor be strong?
No, it adds mild earthiness and color without overpowering the relish.
Can I reduce the sugar?
Yes, but reducing it too much will make the relish more acidic and less balanced.
Does this recipe work with other vegetables?
Yes, thinly sliced carrots or cabbage can be added, keeping the total vegetable amount similar.
Conclusion
Pickled Pepper and Onion Relish is an easy, flavorful way to add brightness and crunch to a wide range of meals. With its vibrant color, tangy sweetness, and make-ahead convenience, it’s a versatile condiment you’ll reach for again and again once it becomes a staple in your refrigerator.
This Pickled Pepper and Onion Relish is a tangy, sweet, and mildly spiced condiment made with bell peppers and onions in a vibrant vinegar brine. It’s perfect for topping burgers, sandwiches, and grilled dishes.
Ingredients
4 cups mixed bell peppers, thinly sliced
2 large onions, thinly sliced
1 cup white vinegar
1 cup apple cider vinegar
1 cup granulated sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional)
Instructions
In a large heatproof bowl, combine the thinly sliced bell peppers and onions. Set aside.
In a medium saucepan, add white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, salt, black pepper, and red pepper flakes (if using). Heat over medium, stirring until sugar dissolves and mixture comes to a gentle boil.
Carefully pour the hot vinegar mixture over the peppers and onions. Stir well to coat evenly.
Let the mixture cool to room temperature, stirring occasionally for even flavor distribution.
Transfer the relish to clean, airtight jars or containers and refrigerate for at least 24 hours before serving.
Notes
Increase sugar for a sweeter relish or reduce for a tangier profile.
Add hot peppers or more red pepper flakes for extra heat.
Swap mustard seeds for coriander or fennel seeds for a different flavor.
Let sit at least 24 hours before serving for best taste.
