A pickled pepper and onion relish is a tangy, slightly sweet, and crunchy condiment that pairs perfectly with sandwiches, grilled meats, tacos, or even cheese boards. Here’s a simple, flavorful recipe you can make at home!
Pickled Pepper & Onion Relish Recipe
Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins (+ cooling)
Makes: ~2 cups
Ingredients:
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1 large red onion, thinly sliced
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1 bell pepper (red, yellow, or green), thinly sliced
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1–2 jalapeños or other chili peppers (optional, for heat), sliced
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1 cup (240ml) apple cider vinegar (or white vinegar)
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1 cup (240ml) water
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3 tbsp sugar (adjust to taste)
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1 tbsp salt
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1 tsp whole black peppercorns
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1 tsp mustard seeds (optional)
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1 bay leaf (optional)
Instructions:
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Prep Veggies: Thinly slice onions and peppers (use a mandoline for even slices). Pack them into a clean jar.
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Make Brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and mustard seeds. Bring to a boil, stirring until sugar dissolves.
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Pour & Pickle: Pour the hot brine over the veggies, ensuring they’re fully submerged. Add bay leaf if using.
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Cool & Store: Let cool to room temp, then seal and refrigerate.
Wait at least 1 hour before eating, but for best flavor, let it sit overnight.
Flavor Variations:
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Sweet & Spicy: Add 1 tbsp honey and a pinch of red pepper flakes.
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Garlicky: Toss in 2–3 smashed garlic cloves.
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Herby: Add fresh thyme, oregano, or cilantro stems.
Uses:
🌭 Hot dogs & burgers
🌮 Tacos & nachos
🍗 Grilled chicken or fish
🧀 Charcuterie boards
This relish keeps for 2–3 weeks in the fridge. Want it shelf-stable? Process in a water bath for 10 mins (for canning).
Would you like a fermented version (like a probiotic-rich curtido)? Let me know! 😊
