If you love bright, tangy flavors that dance on your tongue, then this Pickled Pepper and Onion Relish Recipe is going to become your new kitchen obsession. Combining crisp red and green bell peppers with punchy yellow onions and a hint of jalapeño heat, this relish is bursting with vibrant colors and flavors. It’s incredibly simple to make but brings a whole lot of character to everything it touches—from burgers to grilled meats or even just a scoop atop a hearty sandwich. This relish is the kind of versatile, crave-worthy condiment that you’ll want to keep on hand all the time.
Ingredients You’ll Need
Getting this Pickled Pepper and Onion Relish Recipe right is all about the harmony of fresh and pantry staples. Each ingredient plays an essential role—from the fruity sweetness of the bell peppers to the warming spices that infuse the pickling liquid with soul. You’ll appreciate how straightforward and everyday these ingredients are, yet the result is anything but ordinary.
- Red bell pepper: Provides a sweet, vibrant crunch and vivid red color that makes the relish visually appealing.
- Green bell pepper: Adds a fresh, slightly grassy note that balances sweetness perfectly.
- Yellow onion: Offers a mild sharpness and soft texture to complement the peppers.
- Jalapeño: Brings just the right amount of gentle heat, with seeds removed to keep it mild.
- Apple cider vinegar: The tangy base of the pickling liquid, giving the relish its signature zing.
- Water: Dilutes the vinegar to a pleasant acidity that won’t overpower the veggies.
- Sugar: Balances out the acidity with a subtle sweetness to round out the flavors.
- Salt: Enhances all the natural flavors and helps crisp the veggies slightly.
- Mustard seeds: Add a warm, nutty, and slightly spicy complexity when simmered in the pickling liquid.
- Celery seeds: Introduce an earthy, aromatic note that deepens the relish’s flavor profile.
- Turmeric: Imparts a golden warmth and a hint of earthiness, while brightening the color.
- Garlic clove: Provides a mild pungency and aromatic depth to tie everything together.
How to Make Pickled Pepper and Onion Relish Recipe
Step 1: Prepare the Vegetables
Start by finely dicing the red and green bell peppers along with the yellow onion. Mince the jalapeño carefully, removing the seeds to keep the heat friendly for all palates. Add a touch of freshly minced garlic too. Combining these fresh, crisp ingredients sets the stage for the lively texture and flavor of the relish.
Step 2: Make the Pickling Liquid
In a small saucepan, combine the apple cider vinegar, water, sugar, salt, mustard seeds, celery seeds, and turmeric. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar has completely dissolved. Lower the heat and let the spices simmer for 2 minutes. This step allows the mustard and celery seeds to bloom fully, releasing their vibrant aroma and flavor into the liquid.
Step 3: Combine and Pickle
Pour the hot pickling liquid over the bowl of diced vegetables and garlic, stirring gently to coat everything evenly. This quick pickling method softens the veggies slightly while locking in crispness and infusing them with those bright, spiced flavors we’ve built up.
Step 4: Cool and Refrigerate
Let the relish cool to room temperature, then transfer it to a clean glass jar with a tight-fitting lid. Pop it in the refrigerator and allow the flavors to meld for at least 4 hours, though overnight is even better. This resting time is when the magic happens—flavors deepen and harmonize, making your relish irresistibly tasty.
How to Serve Pickled Pepper and Onion Relish Recipe
Garnishes
This relish makes a fantastic garnish for any dish needing a zesty lift. Top your sliders, grilled sausages, or even a generous helping on roasted chicken for an easy flavor boost that looks as good as it tastes. It’s especially good paired with creamy elements like avocado or mild cheeses to contrast its tanginess.
Side Dishes
Use this relish as a vibrant side for barbecued meats or alongside a fresh green salad to add color and punch. It also works wonderfully spooned onto plain rice or quinoa, transforming simple grains into a lively accompaniment full of flavor and crunch.
Creative Ways to Present
Get creative by using this Pickled Pepper and Onion Relish Recipe as a topping for crispy fried fish tacos or mixed into a creamy yogurt sauce for dipping. You can even use it as a bright, flavorful sandwich spread or incorporate it into your charcuterie board for a sweet and tangy contrast to meats and cheeses.
Make Ahead and Storage
Storing Leftovers
Keep your leftover relish in the refrigerator in an airtight container. It stays fresh and delicious for up to two weeks, making it a brilliant make-ahead condiment to have ready whenever you want to brighten up a meal.
Freezing
Since pickled vegetables lose their crunch after freezing, this relish is best enjoyed fresh from the fridge. Freezing isn’t recommended because the texture and flavor can degrade, but fresh makes it all the more delightful!
Reheating
This relish is intended to be served cold or at room temperature to preserve its crisp texture and vibrant flavor. Reheating would soften the peppers too much and diminish the fresh, tangy brightness that makes it so special.
FAQs
Can I make this relish spicier?
Absolutely! If you want more heat, simply add another minced jalapeño or toss in a pinch of red pepper flakes. Just be sure to keep tasting as you go, so the spice level suits your taste perfectly.
How long does the relish last in the fridge?
Stored properly in a sealed container, the relish will stay fresh and flavorful for about two weeks. Always use a clean spoon when serving to help it stay fresh longer.
Can I use different types of vinegar?
Apple cider vinegar provides a nice balance of sweetness and acidity, but white vinegar or rice vinegar can also be used. Just keep in mind the flavor profile might shift slightly.
Is it necessary to remove the jalapeño seeds?
Removing the seeds reduces the heat and makes the relish milder and more approachable for everyone. If you love spice, feel free to leave some or all seeds in for extra kick.
Can this relish be used as a marinade?
While it’s primarily a condiment, you can certainly use it as a light marinade for grilled meats or vegetables. Just remember it’s quite tangy, so marinate briefly to avoid overpowering your dish.
Final Thoughts
This Pickled Pepper and Onion Relish Recipe is such a gem—easy to make, bursting with flavor, and endlessly versatile. Whether you’re jazzing up a weeknight burger or adding a splash of brightness to your next cookout, it’s going to be your trusty secret weapon in the kitchen. Give it a try, and watch it become your go-to relish for adding that perfect pop of tang and texture.
Print
Pickled Pepper and Onion Relish Recipe
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A vibrant and tangy pickled pepper and onion relish that adds a burst of flavor to your favorite dishes. This quick-pickle condiment features a blend of red and green bell peppers, yellow onion, and mild jalapeño, all marinated in a spiced apple cider vinegar mixture. Perfect for topping hot dogs, burgers, sandwiches, or grilled meats, this relish is both vegan and easy to prepare.
Ingredients
Vegetables
- 1 cup red bell pepper, finely diced
- 1 cup green bell pepper, finely diced
- 1 cup yellow onion, finely diced
- 1 jalapeño, finely minced (seeds removed for mild heat)
- 1 garlic clove, minced
Pickling Liquid
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon turmeric
Instructions
- Prepare Vegetables: Combine the diced red bell pepper, green bell pepper, yellow onion, minced jalapeño, and minced garlic in a medium bowl. Set this mixture aside while you prepare the pickling liquid.
- Make Pickling Liquid: In a small saucepan, add apple cider vinegar, water, sugar, salt, mustard seeds, celery seeds, and turmeric. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves completely.
- Simmer Spices: Reduce the heat and simmer the pickling liquid for 2 minutes to allow the spices to bloom and release their flavors fully.
- Combine Relish and Pickling Liquid: Immediately pour the hot pickling liquid over the vegetable mixture. Stir well to coat all the vegetables evenly with the pickling solution.
- Cool and Store: Allow the relish to cool to room temperature. Transfer it to a clean jar with a tight-fitting lid. Refrigerate for at least 4 hours before serving to let the flavors meld beautifully.
- Serve: Use this relish as a tangy topping for hot dogs, burgers, sandwiches, or grilled meats for extra zest and crunch.
Notes
- This relish keeps well for up to 2 weeks when stored in the refrigerator.
- For a sweeter relish, increase the sugar quantity to 3/4 cup.
- If you prefer more heat, add an additional jalapeño or a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
