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Summer BBQ Essential: Sweet & Tangy Pickled Pepper and Onion Relish

Pickled Pepper and Onion Relish

Summer BBQ Essential: Sweet & Tangy Pickled Pepper and Onion Relish
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Ingredients Equipment Method Notes

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

Equipment

  • Equipment You’ll Need
  • Large pot or Dutch oven
  • mixing bowl
  • whisk
  • Knife and cutting board
  • Airtight jars or containers for storage

Method
 

  1. In a large pot or Dutch oven, add the sliced bell peppers and onions.
  2. In a bowl, whisk together the vinegar, sugar, salt, mustard seeds, and celery seeds until the sugar dissolves.
  3. Pour this pickling liquid over the vegetables in the pot.
  4. Bring the mixture to a boil over medium-high heat.
  5. 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.
  6. Remove from heat and let the relish cool completely in the pot.
  7. Transfer the cooled relish to clean, airtight jars or containers.
  8. Store in the fridge for up to 2–3 weeks. Flavor improves as it sits!

Notes

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