Tangy Pepper Onion Relish

This zesty pepper and onion relish turns regular meals into taste sensations, mixing tangy kick with just the right sweetness. This go-to topping adds brilliant color and lively flavor to your food, making everything from simple burgers to fancy sandwiches taste amazing without much work.

I found this little gem when I needed to save my garden peppers before they froze. What began as just trying not to waste food became the topping everyone asks for. Now my friends swing by with empty containers, hoping to snag some of my latest batch – that's when I knew I had something special.

Vibrant Ingredient Mix

• Bell peppers give a sweet snap and bright colors—try mixing red, orange and yellow ones for a topping that looks as good as it tastes
• Onions add rich flavor that perfectly cuts the sweetness—go with white ones for classic taste or red for pretty purple streaks
• White vinegar brings that must-have pickle tang—its plain taste lets your veggies be the star
• Apple cider vinegar adds gentle fruit notes that smooth out stronger flavors—plus some good-for-you stuff as a bonus
• Sugar creates balance against the sour punch—don't cut back here, it helps everything work together
• Mustard seeds create tiny crunch and zip that light up your taste buds—these little guys are must-haves
• Celery seeds bring an earthy hint that's subtle but important—they're my hidden trick in this mix
• Turmeric offers gentle spice and that lovely yellow color—with some health perks thrown in
• Salt lifts all the other flavors—I like kosher salt for its pure taste

Save

Quick Cooking Steps

Cutting Your Veggies

First, slice those bell peppers and onions super thin. I try to get onions you can almost see through and pepper strips skinnier than a pencil. Thin cuts let the pickling mix soak in better and make sure every bite has the right flavor. Put them all in a big, heat-safe bowl while you fix up the pickling mix.

Making The Pickle Mix

In a good pot, mix your vinegars, sugar, and all those tasty spices—mustard seeds, celery seeds, turmeric, salt, black pepper, and red pepper flakes if you want some heat. Get this bubbling nicely, stirring until you can't see any sugar crystals. The heat doesn't just melt sugar but also wakes up all those spices, bringing out their best taste.

The Hot Soak Method

When your mix is bubbling and all the sugar's gone, carefully tip this hot liquid over your cut-up veggies. The heat partly cooks the peppers and onions, making them tender but still nice and crisp. Give everything a good mix so all those veggie pieces get dunked in the golden liquid.

Letting It Rest

Let your mix cool down naturally on the counter, stirring now and then. While it cools, the veggies start soaking up all those tasty flavors from your spiced mix. Don't rush this part—good things are happening even if you can't spot them.

Flavor Growing Time

Put your cooled relish in clean jars and stick them in the fridge for at least a day before trying. This waiting time matters—the flavors smooth out and mix together during this rest. What might taste too sour at first turns into a perfectly balanced topping after sitting awhile.

My father-in-law, who swears he hates pickled anything, accidentally put this on his hot dog last summer and now sneaks it onto everything he eats. When I caught him eating it straight from the jar, I knew I'd hit on something really good. These days I make twice as much, knowing half will somehow end up at his house in old jam jars.

Perfect Pairings

This zingy mix makes even a basic grilled cheese taste amazing—just spoon some in before you grill it. At BBQs, set it out next to your normal toppings for burgers and dogs—you'll be surprised how many folks pick it over regular stuff. I love putting a big scoop on a bagel with cream cheese for a quick lunch that feels fancy but takes no time.

Fun Twists To Try

Play around with different pepper mixes—maybe throw in a jalapeño for mild heat throughout, or swap half the bell peppers for fennel bulb to get an unexpected sweet flavor. For Christmas time, mix in some cranberries and orange peel for a festive topping that goes great with turkey. In summer, I sometimes toss in fresh corn cut right off the cob during the final five minutes for sweet little bursts.

Storage Smarts

Keep your relish in clean glass containers with snug lids in the fridge, where it stays good for up to two weeks—though at my house it never lasts that long. The taste gets even better as it sits, 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 flavor.

Save

Smart Kitchen Tricks

• If you own a mandoline, use it to get perfectly matched thin slices that pickle evenly
• Want to give jars as gifts? Process them in boiling water for 10 minutes so they'll keep without refrigeration
• When the veggies are gone, save that leftover liquid—it makes fantastic salad dressing

My grandma used to make something a lot like this every summer, but her instructions were lost when she passed. I tried for years to match those flavors I remembered, and this version finally nailed that taste from my childhood. When my mom tried it, she got very quiet, then looked at me with tears starting and just said, "You found it." Now I carry on the tradition, linking our family through simple peppers, onions, and spices.

Recipe FAQs

→ How long will this last in the fridge?

It lasts about 2 weeks in the fridge if kept in airtight jars or containers.

→ Can I use a variety of peppers?

Of course! Using a mix of red, yellow, green, or orange peppers makes it colorful and flavorful.

→ Is this good for canning?

This version is for fridge storage. For long-term canning, follow proper canning guidelines.

→ Can I cut back on the sugar?

Sure, but sugar helps balance the vinegar. Start by halving it to see.

→ What can I pair this with?

It’s great on hot dogs, burgers, sandwiches, cheese plates, grilled meat, or mixed into salads.

→ How do I make this milder?

Just skip the red pepper flakes for a gentler flavor.