Summer BBQ Essential : Sweet & Tangy Pickled Pepper and Onion Relish
When summer rolls around, there’s nothing quite like the sizzle of a grill, a juicy burger in hand, and the perfect punch of flavor to tie it all together. If you're looking for that one condiment that instantly elevates everything from hot dogs to sandwiches, this is it.
Say hello to your new obsession: Sweet & Tangy Pickled Pepper and Onion Relish — the ultimate summer flavor bomb 💣 you’ll want to spoon over literally everything. It’s crunchy, colorful, slightly sweet, perfectly tangy, and just the right touch of zippy thanks to those mustard and celery seeds. Trust us, once you taste this, store-bought relish will never cut it again.
Why You’ll Love This Pickled Pepper & Onion Relish
- Vibrant & Eye-Catching: Bursting with bell pepper color!
- Balanced Sweetness & Tang: Thanks to vinegar and sugar, this hits every note.
- Insanely Versatile: Use it on grilled meats, sandwiches, tacos, and charcuterie boards.
- Quick & Easy: Ready in just 30 minutes — no canning required!
- Refrigerator Friendly: Stores beautifully for weeks (if it lasts that long).
Perfect Pairings
This relish is made for summer. Try it on:
- Smash burgers
- Grilled hot dogs
- BBQ pulled pork sandwiches
- Grilled chicken wraps
- A slice of toasted sourdough with cream cheese (trust us!)
- Grain bowls or tacos for a pop of flavor
Equipment You’ll Need
- Large pot or Dutch oven
- Mixing bowl
- Whisk
- Knife and cutting board
- Airtight jars or containers for storage
Pickled Pepper and Onion Relish
Yields: 4 cups
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Storage: Refrigerator, up to 2–3 weeks
Ingredients:
- 4 cups mixed bell peppers (red, orange, yellow, or green), thinly sliced
- 2 large onions, thinly sliced
- 2 cups white vinegar
- 1 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
Instructions:
- In a large pot or Dutch oven, add the sliced bell peppers and onions.
- In a bowl, whisk together the vinegar, sugar, salt, mustard seeds, and celery seeds until the sugar dissolves.
- Pour this pickling liquid over the vegetables in the pot.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the peppers and onions are softened but still have some crunch.
- Remove from heat and let the relish cool completely in the pot.
- Transfer the cooled relish to clean, airtight jars or containers.
- Store in the fridge for up to 2–3 weeks. Flavor improves as it sits!
Pro Tips for the Best Relish
- Make it spicy: Add a diced jalapeño or crushed red pepper flakes for a kick.
- Use apple cider vinegar: For a fruitier tang and added probiotic benefits.
- Try different onions: Red onions give a slightly sweeter result and deeper color.
- Double the batch: This goes fast — perfect for gifting in mason jars!
If you’ve been searching for a go-to homemade condiment that checks all the boxes — vibrant, easy, fresh, and crowd-pleasing — this pickled pepper and onion relish is it. It’s like summer in a jar and will instantly upgrade even the simplest backyard meal. Whether you're throwing a family barbecue, prepping for a potluck, or just want to take lunch to the next level, this relish is your secret weapon.
Pickled Pepper and Onion Relish
Ingredients
Equipment
Method
- In a large pot or Dutch oven, add the sliced bell peppers and onions.
- In a bowl, whisk together the vinegar, sugar, salt, mustard seeds, and celery seeds until the sugar dissolves.
- Pour this pickling liquid over the vegetables in the pot.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the peppers and onions are softened but still have some crunch.
- Remove from heat and let the relish cool completely in the pot.
- Transfer the cooled relish to clean, airtight jars or containers.
- Store in the fridge for up to 2–3 weeks. Flavor improves as it sits!
Notes
Use apple cider vinegar: For a fruitier tang and added probiotic benefits.
Try different onions: Red onions give a slightly sweeter result and deeper color.
Double the batch: This goes fast — perfect for gifting in mason jars