Tangy Onion Pepper Relish (Print Version)
# Ingredients:
→ Vegetables
01 -
2 big onions, sliced into thin half-rings
02 -
4 cups of bell peppers, sliced into narrow strips
→ Pickling Liquid
03 -
1 cup apple cider vinegar
04 -
1 cup plain white vinegar
05 -
1 cup white sugar
→ Spices & Seasonings
06 -
1 teaspoon celery seeds
07 -
1/2 teaspoon crushed red pepper flakes (leave this out for less heat)
08 -
1 tablespoon whole mustard seeds
09 -
1 teaspoon ground yellow turmeric
10 -
1/2 teaspoon freshly ground black pepper
11 -
1 teaspoon table salt
# Instructions:
01 -
Cut your bell peppers into thin strips and slice the onions into half-moons. Toss them together in a big bowl to mix evenly.
02 -
In a medium pot, combine both vinegars with the sugar. Add the turmeric, mustard seeds, celery seeds, salt, black pepper, and red pepper flakes (if using).
03 -
Heat the pot over medium. Stir now and then until the sugar has completely dissolved and you can't see any grains.
04 -
Pour the hot liquid mixture over the veggies in the bowl. Stir everything to make sure the liquid coats all the pieces.
05 -
Leave the mixture until it cools to room temp. Once cooled, transfer it into jars or airtight storage containers.
06 -
Store the jars in your fridge for at least a day before enjoying. This rest gives the flavor time to fully come together.
# Notes:
01 -
This stays fresh in the fridge for about 14 days.
02 -
It tastes great on hot dogs, burgers, sandwiches, or as a vibrant topping for grilled meat.
03 -
Use a mix of bell peppers for extra color—red, yellow, green, and orange are all fantastic.