Tangy Onion Pepper Relish

This pepper and onion relish jazzes up plain dishes with its zingy tang and hint of sweetness. The colorful topping works wonders on everything from backyard cookout favorites to fancy sandwiches - it's super easy to make but packs a mighty flavor punch.

I found this gem when I was scrambling to use my garden peppers before they got ruined by cold weather. My desperate attempt not to waste food turned into something everyone now begs for. These days, friends show up with empty containers hoping to snag some of my latest batch - that's when I knew it was something special.

Mouthwatering Ingredients

• Bell peppers add sweet crunch and bright colors—try mixing different colored peppers for a rainbow effect that's gorgeous and delicious
• Onions create a savory base that perfectly offsets the sweetness—red ones look amazing with their purple streaks throughout
• White vinegar delivers that classic pickle zip—it's clean taste lets your veggies be the star
• Apple cider vinegar adds slight fruitiness that softens sharper flavors—plus it's got some good-for-you benefits too
• Sugar cuts through the acid with just enough sweetness—this is key for everything to taste just right
• Mustard seeds give tiny bursts of texture and spice that surprise your taste buds—don't even think about skipping these
• Celery seeds bring an earthy undertone that's hard to spot but totally essential—they're what makes this relish stand out
• Turmeric offers warmth and that lovely yellow color—with bonus health perks thrown in
• Salt makes all other flavors pop—I like kosher salt for its pure taste

Pin it

Quick Preparation Steps

Vegetable Prep

First, cut your bell peppers and onions super thin. I try to get onion slices you can almost see through and pepper strips thinner than a pencil. Skinny slices soak up the pickling liquid better and make sure every bite tastes amazing. Throw them all in a big bowl that can handle hot liquids and set them aside while you fix the brine.

Brine Creation

Grab a good pot and mix your vinegars, sugar, and all those spices—mustard seeds, celery seeds, turmeric, salt, black pepper, and red pepper flakes if you want some heat. Get it bubbling on the stove, stirring until every sugar crystal melts away. The heat doesn't just melt sugar—it also wakes up all those spice flavors, making them much stronger.

Hot Pour Technique

When your brine is bubbling and all the sugar has melted away, carefully dump this hot mix over your veggies. The heat partly cooks the peppers and onions, making them soft but still nice and crunchy. Give everything a good mix so all those slices get coated in the golden liquid.

Cooling Period

Let everything cool down on the counter, stirring now and then. While it cools, your veggies start soaking up all those tasty flavors from the spiced liquid. Don't rush this part—lots of good stuff happens during this waiting time.

Flavor Development

Once cooled, pour your relish into clean containers and stick them in the fridge for at least a day before trying it. This waiting step matters—what might taste too sour at first turns into something perfectly balanced after it sits. The flavors need time to mix and mellow together.

My father-in-law always said he hated pickled stuff until he accidentally put this on his hot dog last year. Now I catch him eating it straight from the jar with a fork when he thinks nobody's looking. I've started making twice as much because half of it somehow ends up at his house in old jam jars.

Tasty Ways To Use It

Add a spoonful to your next grilled cheese and watch an ordinary sandwich become amazing. At BBQs, put a bowl out next to the ketchup and mustard for burgers and dogs—you'll be shocked how many people reach for it. My favorite quick lunch is some cream cheese on a bagel topped with a big scoop of this relish. It feels fancy but takes no time at all.

Fun Twists To Try

Play around with different peppers—throw in a jalapeño for some kick, or swap half the bell peppers with sliced fennel for a surprise anise flavor. During the holidays, try mixing in some cranberries and orange zest for a festive topping that goes great with turkey. In summer, I sometimes toss in fresh corn kernels during the final minutes of marinating for sweet little pops in each bite.

Storage Advice

Keep your relish in clean glass containers with good lids in the fridge, where it'll stay tasty for up to two weeks—though at my house it never lasts that long. The flavors get even better during storage, so making it a few days early works great. Don't store it in metal containers since the vinegar can react with some metals and mess up the taste.

Pin it

Smart Cook Tricks

• A mandoline works wonders for getting those perfectly even, skinny slices that pickle so well
• If you want to give it as gifts, process the filled jars in boiling water for 10 minutes so they'll last without refrigeration
• Don't toss the leftover liquid when the veggies are gone—it makes fantastic salad dressing

My grandma made something like this relish every summer, but her recipe was lost when she passed. I tried for years to match those flavors from my childhood memories, and this version finally nailed it. When my mom first tasted it, she went quiet, then looked at me with teary eyes and just said, "You found it." Now I'm carrying on the tradition, linking our family through these simple peppers, onions and spices.

Frequently Asked Questions

→ How long will this stay fresh in the fridge?

It’ll last up to 2 weeks in a sealed container or jar stored cold.

→ Can I swap in different peppers?

For sure! Mixing red, yellow, green, or orange peppers works great for more color and flavor.

→ Is this safe to can?

This version is for fridge storage only. If canning, follow proper safety instructions for preserving.

→ What if I don’t want too much sugar?

You can cut the sugar, but it balances the vinegar. Start by halving and taste as you go.

→ Where can I use this relish?

Put it on burgers, hot dogs, sandwiches, cheese platters, or mix it into tuna or chicken salad.

→ How do I make it less spicy?

Just leave out the red chili flakes, and it’ll be milder but still yummy.