Flavorful and versatile Tangy Pickled Pepper and Onion Relish recipe perfect as a topping for burgers, tacos, grilled meats, sandwiches, or even mixed into salads and rice bowls.
🌶️ Tangy Pickled Pepper and Onion Relish
🍴 What to Expect:
Crisp, vibrant peppers and onions in a sweet-tangy brine, lightly spiced and bursting with bold flavor. Keeps well in the fridge and adds a punch to any dish.
🧺 Ingredients (Yields ~2 cups)
Vegetables:
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 small red onion, thinly sliced
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1–2 jalapeños or other hot peppers, thinly sliced (optional, for heat)
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1 garlic clove, minced
Brine:
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¾ cup white vinegar (or apple cider vinegar for extra tang)
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¼ cup water
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2 tbsp sugar (adjust to taste)
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1 tsp salt
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½ tsp mustard seeds (optional)
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½ tsp black peppercorns
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¼ tsp turmeric (optional for color)
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Pinch of chili flakes (optional for heat)
🫙 Instructions
1. Prepare the Vegetables:
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Thinly slice peppers and onion into uniform strips.
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Place them in a heat-safe glass jar or bowl along with minced garlic.
2. Make the Pickling Brine:
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In a saucepan, combine vinegar, water, sugar, salt, and spices.
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Bring to a simmer over medium heat, stirring until sugar and salt dissolve.
3. Combine and Pickle:
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Pour the hot brine over the sliced vegetables.
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Press the veggies down to ensure they’re submerged.
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Let cool to room temperature, then seal and refrigerate.
4. Let It Sit:
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For best flavor, refrigerate for at least 2–4 hours, but it’s even better after 24 hours.
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Keeps well in the fridge for up to 2 weeks.
🍔 How to Use:
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On burgers, hot dogs, or pulled pork
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With grilled or roasted meats
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In tacos or burritos
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Tossed into grain bowls or chopped into pasta salad
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As a tangy sandwich topper
💡 Tips & Variations:
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Swap in banana peppers or poblano for a twist.
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Add fresh herbs like dill or oregano for added flavor.
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Want it sweeter? Increase sugar to 3–4 tbsp.
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Want it low-sugar? Reduce sugar and balance with a sweeter vinegar like rice vinegar.