Tangy Pickled Pepper and Onion Relish

The first time I made pickled pepper and onion relish was during a late summer harvest when my garden practically exploded with bell peppers. Standing in my kitchen, surrounded by colorful peppers and the sweet aroma of simmering vinegar, I felt connected to generations of home canners before me. My grandmother had taught me the basics of pickling when I was just tall enough to reach the stove, but this particular recipe became my own after years of tweaking and perfecting.

Why You’ll Love This Recipe

I’ve spent years perfecting this pickled pepper and onion relish recipe, and here’s why I think you’ll fall in love with it too:

• I love how this recipe transforms everyday ingredients into something extraordinary – the magic happens in the balance of vinegars and spices.
• The prep work is minimal – just some chopping and measuring before everything goes into one pot.
• I’ve found this relish adds bright, tangy flavor to practically any savory dish, making it incredibly versatile.
• The beautiful colors of the peppers create a visually stunning condiment that makes homemade gifts everyone appreciates.
• I appreciate that it uses simple preservation techniques, making it perfect for beginners wanting to try home canning.
• The recipe can be easily scaled up when you have an abundance of peppers and onions.
• I’ve discovered it’s a fantastic way to preserve summer produce for enjoying year-round.

Ingredients Notes

1. Mixed bell peppers: I select a colorful variety of red, yellow, and green peppers for visual appeal and balanced sweetness. The red and yellow offer natural sweetness while green provides a slightly bitter counterpoint.
2. Onions: I prefer sweet onions like Vidalia for their mild flavor, but white onions work well too. The key is slicing them thinly and consistently for even pickling.
3. White vinegar: This provides the clean, sharp acidity that forms the backbone of any good pickle. I always check for 5% acidity to ensure proper preservation.
4. Apple cider vinegar: I love how this adds depth and a subtle fruity complexity that plain vinegar lacks. The natural sweetness complements the peppers beautifully.
5. Granulated sugar: This balances the acidity and helps develop that classic sweet-tangy relish flavor. I sometimes warm it with the vinegar first to ensure it fully dissolves.
6. Mustard seeds: These tiny seeds add delightful pops of texture and a subtle warmth. I toast them briefly before adding other ingredients to release their essential oils.
7. Celery seeds: I find these add an earthy, slightly bitter note that grounds the bright flavors. Their distinctive flavor is quintessential to a classic relish profile.
8. Turmeric powder: Beyond its gorgeous golden color, I value turmeric for its subtle earthy flavor and potential health benefits. A little goes a long way.
9. Salt: I use kosher salt for its clean flavor and easy dissolution. It’s essential for drawing moisture from vegetables and enhancing all other flavors.
10. Ground black pepper: Freshly ground is always my preference for its aromatic qualities. It adds a gentle heat that builds in the background rather than dominating.
11. Red pepper flakes: I add these when I want a more pronounced heat. They can be adjusted or omitted entirely depending on your spice preference.

How to Make This Pickled Pepper and Onion Relish Recipe

1. Prepare your vegetables. Wash all peppers thoroughly, remove seeds and membranes, and slice into thin, uniform strips. Then cut these strips into small dice. For onions, peel and slice thinly, then chop into pieces similar in size to the peppers. Consistent sizing ensures even pickling.
2. Combine vinegars and sugar. In a large, non-reactive pot (stainless steel or enameled cast iron works best), mix both vinegars and sugar. Bring to a gentle simmer over medium heat, stirring occasionally until sugar completely dissolves. You’ll notice the liquid becoming clear as the sugar incorporates.
3. Add spices and vegetables. Stir in mustard seeds, celery seeds, turmeric, salt, black pepper, and red pepper flakes if using. The turmeric will immediately turn the mixture a beautiful golden color. Add all chopped peppers and onions, stirring to coat everything evenly in the pickling liquid.
4. Simmer until thickened. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for about 25-30 minutes, stirring occasionally. You’ll notice the vegetables softening and the liquid reducing by almost half. The relish is ready when it has thickened slightly but still has some liquid.
5. Prepare for storage. If canning for shelf stability, ladle the hot relish into sterilized jars, leaving ½-inch headspace. Remove air bubbles, wipe rims clean, and apply lids and bands. Process in a water bath according to your elevation (5 minutes for 0-1,000 feet, 10 minutes for 1,001-6,000 feet, 15 minutes for above 6,000 feet).
6. Cool and store. Allow jars to cool completely before checking seals. Properly sealed jars can be stored in a cool, dark place for up to a year. For refrigerator storage, simply cool the relish completely before transferring to clean containers. Refrigerated relish will keep for about a month.

Expert Cooking Tips

1. Uniform cutting is crucial. I always ensure my peppers and onions are cut to similar sizes for even cooking and pickling. A sharp knife makes this task much easier and safer.
2. Toast your spices first. I often heat the dry mustard and celery seeds in the empty pot for 30-60 seconds before adding liquids. This releases their essential oils and deepens the flavor profile.
3. Don’t rush the simmering process. I’ve found that allowing the mixture to reduce slowly concentrates the flavors without scorching. Patience here makes all the difference in the final taste.
4. For canning safety, never alter the vinegar ratio. The acidity level is critical for preservation. I always measure carefully and use vinegar with 5% acidity.
5. Let flavors meld before serving. While it’s tempting to dive in immediately, I’ve learned this relish tastes even better after 24-48 hours as the flavors develop and harmonize.