Dessert

Tangy Pickled Pepper and Onion Relish Recipe

BySana Jeannette October 31, 2025October 31, 2025

Introduction

This Tangy Pickled Pepper and Onion Relish is a vibrant and flavorful condiment that brings a zesty punch to any meal. With a perfect balance of sweetness, acidity, and spice, it’s a versatile addition to sandwiches, burgers, and grilled dishes.

Two clear glass jars are filled with layered pieces of pickled vegetables, showing bright red, yellow, and green chunks throughout. Each jar contains alternating layers of red and yellow bell pepper pieces mixed with green pepper, all soaked in a glossy liquid with visible herbs and spices. The jars sit on a white marbled surface, with a metal jar lid lying next to one jar. In the foreground, there is a small sprig of fresh green parsley beside the jars. The background is softly blurred with hints of red and yellow bell peppers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups mixed bell peppers, thinly sliced
2 large onions, thinly sliced

1 cup white vinegar
1 cup apple cider vinegar

1 cup granulated sugar
1 tablespoon mustard seeds

1 teaspoon celery seeds
1 teaspoon turmeric powder
1 teaspoon salt

1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional)

Instructions

Step 1: In a large saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric powder, salt, black pepper, and red pepper flakes if using. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves.

Step 2: Add the sliced bell peppers and onions to the saucepan, stirring to coat them evenly in the vinegar mixture.
Step 3: Reduce the heat and let the relish simmer gently for 10–15 minutes, until the peppers and onions are slightly softened but still crisp.
Step 4: Remove the saucepan from heat and allow the relish to cool to room temperature.

Step 5: Transfer the cooled relish into clean, sterilized jars with airtight lids. Seal the jars tightly and refrigerate for at least 24 hours to let the flavors develop before serving.

Tips & Variations

Use a mix of colorful bell peppers for a visually appealing relish with varied flavors.
Add a few garlic cloves to the vinegar mixture for extra depth of flavor.

If you prefer a milder relish, omit the red pepper flakes.
Try substituting apple cider vinegar with rice vinegar for a slightly sweeter tang.

Storage

Store the pickled pepper and onion relish in the refrigerator in airtight jars for up to 2 weeks. Use a clean spoon each time to avoid contamination. Reheat gently if desired, or enjoy cold as a crisp, tangy topping.

How to Serve

On a white oval plate, there are thin slices of bell peppers in red, yellow, green, and orange colors layered and mixed together, with a shiny, slightly wet texture showing they are marinated or pickled. A silver fork rests on the right side of the plate with some pepper slices on its tines. Behind the plate, there is a clear glass jar containing more mixed sliced bell peppers submerged in a liquid. To the right of the jar, a whole yellow bell pepper is lying on a white marbled surface, which serves as the base background for the scene. The lighting is soft and warm, giving the vegetables a fresh and colorful look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers in this relish?

Yes, you can experiment with different peppers like jalapeños or banana peppers for varied heat and flavor. Just adjust the amount of red pepper flakes accordingly.

How long does the relish need to sit before serving?

For best flavor, refrigerate the relish for at least 24 hours after preparing. This allows the ingredients to meld and develop their tangy, balanced taste.