Name: Pickled Pepper and Onion Relish Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups finely chopped (red, yellow, or green); 1 cup finely chopped; 1–2 finely chopped (optional for heat); 1 cup; ½ cup; 1 teaspoon; ½ teaspoon; ½ teaspoon

Jump to Recipe·Print Recipe

If you’re searching for that sweet-tangy crunch to take your summer cookouts and everyday sandwiches to the next level, let me introduce you to my absolute favorite: Pickled Pepper and Onion Relish. This vibrant condiment brings together colorful peppers, aromatic onions, and just the right touch of heat, marrying them in a briny bath that’s both lively and addictive. Whether you’re piling it onto burgers, tucking it into tacos, or spooning it over grilled chicken, this relish transforms any dish into something memorable. Trust me, once you taste it, Pickled Pepper and Onion Relish will steal the spotlight at your table!

Pickled Pepper and Onion Relish Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is quick and straightforward, but each item is crucial for building the complex flavor, irresistible crunch, and bold color in every bite. Don’t be tempted to skip or swap—these simple pantry basics and fresh veggies combine for relish magic.

Bell Peppers: Choose a mix of red, yellow, and green for a rainbow of color and a trio of sweet, juicy flavor notes.
Sweet Onions: Milder than regular onions, these bring a subtle tang and gentle crunch without overpowering sharpness.
Jalapeños (optional): For those who enjoy a little heat, finely chopped jalapeños add a lively kick that perks up each bite.
Apple Cider Vinegar: The sharpness and slight fruitiness create the perfect brine to balance sweetness and tang.
Granulated Sugar: Just enough sugar mellows the vinegar, rounding out the flavors for that signature sweet-and-tart hit.
Mustard Seeds: These tiny seeds add pops of earthiness and a touch of warmth you’ll notice with every mouthful.
Celery Seeds: A classic relish ingredient, lending a subtle herbal note that perfectly complements peppers and onions.
Salt: Essential for bringing it all together, highlighting every flavor and keeping the relish crisp and bright.

How to Make Pickled Pepper and Onion Relish

Step 1: Prepare the Pickling Liquid

Start by combining apple cider vinegar, granulated sugar, mustard seeds, celery seeds, and salt in a medium saucepan. Bring the mixture to a gentle simmer over medium heat. Stir occasionally—the goal is to dissolve the sugar and infuse the vinegar with those aromatic spices for a fragrant, zesty brine base.

Step 2: Add Vegetables

Once your pickling liquid is hot and blended, stir in the chopped bell peppers, sweet onions, and jalapeños if you want a little heat. Continue to simmer uncovered for 10 to 12 minutes, stirring every now and then. You’ll know it’s ready when the veggies soften just enough while still holding their shape, and the liquid reduces slightly for a thicker, clingy relish texture.

Step 3: Cool and Jar

Remove the saucepan from the heat and let your Pickled Pepper and Onion Relish cool to room temperature. This step is crucial—it allows the flavors to mellow and marinate in the warm brine. Once cooled, transfer the relish into a clean jar or airtight container with a tight lid.

Step 4: Let Flavors Develop

Pop your jarred relish in the refrigerator and resist the urge to dig in right away! For the brightest, most harmonious flavor, let it rest in the fridge for at least 4 hours. Even better, overnight. The longer it sits, the more the flavors bloom and meld into a truly irresistible condiment.

How to Serve Pickled Pepper and Onion Relish

Garnishes

This Pickled Pepper and Onion Relish is already striking with its jewel-bright colors, but a simple sprinkle of freshly chopped cilantro or parsley amps up the freshness. For an extra visual pop, consider a scattering of finely diced red onion or a few jalapeño rings right on top—your relish will look as inviting as it tastes!

Side Dishes

Pair this relish with grilled corn on the cob, crispy roasted potatoes, or a classic potato salad to round out any meal. It’s a sensational topping for tacos, nachos, or grilled vegetables, bringing brightness and crunch to every savory bite. Basically, if you’ve got something hearty or smoky on the table, a spoonful of relish is your new secret weapon.

Creative Ways to Present

For a casual gathering, set out your Pickled Pepper and Onion Relish in a pretty bowl with a mini spoon beside a platter of sliders, sausages, or barbecue. Or get fancy: spoon it into individual ramekins for each guest, or swirl it onto a plate as a colorful bed for grilled meats. You can even stir it (juice and all!) into creamy dips or slaws for a tangy twist.

Make Ahead and Storage

Storing Leftovers

Your delightfully crisp Pickled Pepper and Onion Relish keeps beautifully in the fridge for up to two weeks. Store it in a glass jar or airtight container with a tight-fitting lid to lock in freshness and keep odors at bay. Every time you scoop some out, use a clean spoon, and the taste and texture will stay spot on until the last bite.

Freezing

Freezing isn’t recommended for this relish, as the peppers and onions can lose their vibrant crunch once thawed. The brine might become cloudy and the veggies can turn a bit mushy, so it’s best to enjoy this recipe fresh or within its fridge life for the brightest flavor and texture.

Reheating

There’s really no need to reheat Pickled Pepper and Onion Relish, since it’s meant to be served cold or at room temperature. However, if you’d like to gently warm it (say, for a hot dog bar or potato topping), heat it briefly in a saucepan over low heat just until it’s slightly warm—never boil, or the veggies will lose their crunch.

FAQs

Can I make this Pickled Pepper and Onion Relish less sweet or tangier?

Absolutely! If you like a more tart relish, reduce the sugar or add a splash more vinegar. Taste the brine before adding the veggies and adjust according to your preferences so your relish is perfectly suited to your taste buds.

What type Condiment

Sweet onions are the top pick for Pickled Pepper and Onion Relish—they bring subtle flavor without overwhelming pungency. Vidalia or Walla Walla onions are great, but you can also use regular yellow onions in a pinch for a little extra bite.

How spicy does the relish get with jalapeños?

It’s entirely up to you! Use just one jalapeño for a gentle kick, or two if you like more fire. Removing the seeds and membranes will mellow out the heat, while leaving them in will turn the dial up. Taste as you go to customize the spice level.

Can I use other types of peppers?

Definitely—feel free to play with the peppers. Roasted red peppers add a smoky depth, and banana or Hungarian wax peppers bring a slightly different sweetness and flavor. Just keep the measurements similar for best results.

Is this Pickled Pepper and Onion Relish vegan and gluten-free?

Yes! The entire recipe is naturally vegan and gluten-free—no animal products or troublesome wheat ingredients here. It’s a crowd-pleasing addition to just about any table, including those with dietary restrictions.

Final Thoughts

I can honestly say that this Pickled Pepper and Onion Relish is the kind of homemade condiment that turns even the simplest meal into something special. It’s bright, bold, and endlessly versatile. Give it a try and I bet you’ll find yourself making it again and again—your burgers, sandwiches, and snacks will never be the same!

Pickled Pepper and Onion Relish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

Author: admin
Total Time: 27 minutes
Yield: 2 cups 1x
Diet: Vegan, Gluten-Free

Print Recipe

Description

A zesty and tangy Pickled Pepper and Onion Relish that adds a burst of flavor to any dish. This homemade condiment is perfect for topping burgers, hot dogs, sandwiches, or grilled meats.

Ingredients

Scale

Bell Peppers:

2 cups finely chopped (red, yellow, or green)

Sweet Onions:

1 cup finely chopped

Jalapeños:

1–2 finely chopped (optional for heat)

Apple Cider Vinegar:

1 cup

Granulated Sugar:

½ cup

Mustard Seeds:

1 teaspoon

Celery Seeds:

½ teaspoon

Salt:

½ teaspoon

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vinegar Mixture: In a medium saucepan, combine vinegar, sugar, mustard seeds, celery seeds, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
Add Vegetables: Add chopped peppers, onions, and jalapeños (if using). Simmer uncovered for 10–12 minutes, stirring occasionally, until vegetables are softened and liquid reduces slightly.
Cool and Refrigerate: Remove from heat and let cool to room temperature. Transfer to a clean jar with a tight lid and refrigerate for at least 4 hours before serving to let flavors develop.