Pickled Pepper and Onion Relish
A delightful, tangy crunch that enhances any meal, this relish is perfect for barbecues and sandwiches, offering a vibrant mix of flavors.
Ingredients
Vegetables
- 2 cups onions, finely chopped Sweet and aromatic for flavor.
- 3 cups mixed bell peppers, finely chopped (red, yellow, and green) Crisp and juicy for a delightful crunch.
Brine
- 1 cup white vinegar The backbone of the brine.
- 1 cup granulated sugar Balances the acidity of the vinegar.
- 1 teaspoon salt Enhances flavors.
- 1/4 teaspoon turmeric (optional) Adds a lovely golden hue.
- 1/2 teaspoon celery seeds Adds a hint of herbal essence.
- 1/2 teaspoon mustard seeds Subtle flavor enhancer.
- 1/4 teaspoon red pepper flakes (optional) Provides a spicy kick.
Instructions
Preparation
- Wash the bell peppers and onions. Finely chop them and set aside.
Cooking the Relish
- In a spacious pot, combine white vinegar, granulated sugar, salt, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring to a gentle boil while stirring until the sugar fully dissolves.
- Stir in the finely chopped bell peppers and onions. Lower the heat and let the mixture simmer for about 15 to 20 minutes, allowing the vegetables to soften and the liquid to reduce.
Canning
- Boil the canning jars and lids in water for 10 minutes to sterilize.
- Ladle the hot relish into the sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean, place the lids on, and screw the bands until snug.
- Process the jars in a boiling water canner for 10 minutes to seal.
Storage
- Once processed, remove the jars from the canner and let cool completely. Check the seals and store in a cool, dark place.
Notes
Opt for colorful bell peppers and adjust sweetness and acidity to taste. Experiment with additional spices for unique flavors.