Here’s a bold, zesty condiment you’ll want to put on everything: Tangy Pickled Pepper and Onion Relish. It’s sweet, vinegary, and just the right amount of spicy. Perfect with burgers, sausages, cheese boards, or as a sandwich topper.
🌶️🧅 Tangy Pickled Pepper & Onion Relish
📝 Ingredients:
- 1 ½ cups bell peppers (mix of red, yellow, orange), thinly sliced or chopped
- ½ cup hot peppers (like jalapeño, banana, or cherry peppers), thinly sliced (adjust to heat preference)
- 1 large red onion, thinly sliced
- ¾ cup apple cider vinegar (or white vinegar)
- ¼ cup water
- 3 tbsp sugar (adjust to taste)
- 1 tsp salt
- ½ tsp mustard seeds (optional)
- ½ tsp celery seed (optional)
- 1 clove garlic, smashed
🧑🍳 Instructions:
1. Prep vegetables:
- Thinly slice or finely dice peppers and onions. For a relish-style texture, chop them smaller.
- Place all sliced veggies in a medium heatproof bowl or jar.
2. Make pickling liquid:
- In a saucepan, combine vinegar, water, sugar, salt, garlic, and spices (if using).
- Bring to a boil, stirring until sugar and salt dissolve.
- Remove garlic clove (optional for milder flavor).
3. Pour & pickle:
- Pour the hot brine over the sliced peppers and onions.
- Press down to submerge vegetables. Let cool to room temperature.
4. Chill & serve:
- Transfer to a clean jar with a lid and refrigerate.
- Let sit for at least 1 hour, but overnight is best for full flavor.
🍽️ Serving Ideas:
- On hot dogs, burgers, or grilled sausages
- With cream cheese & crackers
- In grilled cheese or turkey sandwiches
- As a topping for tacos or rice bowls
- Mixed into pasta or potato salads for a tangy punch
🔁 Variations:
- Add shredded carrot or thin cucumber slices for extra crunch.
- For a smoky twist, include a roasted poblano or a dash of smoked paprika.
- Want it extra tangy? Bump up the vinegar to 1 cup.