Pickled Pepper and Onion Relish (Print version)
A bright and tangy pickled pepper and onion relish ready in 25 minutes, perfect on burgers, tacos, and sandwiches.
# Ingredients:
01 -
3 cups mixed bell peppers, thinly sliced
02 -
1 large yellow or white onion, thinly sliced
03 -
3/4 cup white vinegar
04 -
1/2 cup apple cider vinegar
05 -
1/2 cup granulated sugar
06 -
1 tablespoon whole mustard seeds
07 -
1 teaspoon celery seeds
08 -
1/2 teaspoon ground turmeric
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black peppercorns, lightly crushed
11 -
1/2 teaspoon red pepper flakes (optional)
# Instructions:
01 -
Combine the thinly sliced bell peppers and onion in a large heatproof bowl.
02 -
In a medium saucepan, combine both vinegars, sugar, mustard seeds, celery seeds, turmeric, salt, black peppercorns, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar fully dissolves.
03 -
Pour the boiling brine directly over the vegetables. Stir well to coat every slice, then let the mixture cool to room temperature.
04 -
Transfer the relish and brine into clean glass jars. Seal and refrigerate for at least 24 hours before serving.
# Good to know:
01 -
Keeps refrigerated for up to 3 weeks.
02 -
Use a clean spoon each time to maximize shelf life.