There’s something incredibly satisfying about making your own condiments, especially when they’re this easy and packed with flavor. This Pickled Pepper and Onion Relish is sweet, tangy, and just the right amount of zippy. Whether you’re piling it on top of grilled hot dogs, tucking it into burgers, or spooning it over pulled pork, this relish brings a bright pop of flavor that makes everything taste homemade and extra special.

It’s the kind of recipe you’ll come back to all summer long. It’s fridge-friendly, quick to prepare, and totally customizable—want it hotter? Add more jalapeños. Need it sweeter? Just a touch more sugar will do the trick. Let’s walk through this recipe together and get a jar of this colorful relish chilling in your fridge today.

Why You’ll Love This Recipe

Key Benefits

This relish isn’t just tasty—it’s a total game changer in your kitchen. First, it’s super easy to whip up with basic ingredients you probably already have. No fancy canning required—just simmer, cool, and refrigerate. Plus, it stores beautifully in the fridge for up to two weeks, giving you a ready-to-go condiment that brightens up meals in seconds.

You can control the sweetness, spice, and even the texture, which makes this recipe incredibly flexible. Don’t want it too spicy? Leave out the jalapeños. Want a little more crunch? Don’t overcook the peppers. It’s your relish, your way.

Suitable For

This recipe is a crowd-pleaser for just about any occasion. It’s perfect for summer cookouts, family gatherings, or just jazzing up a weekday sandwich. It’s also great for beginner cooks—no special skills needed, just a little chopping and stirring.

If you’re cooking for someone with dietary needs, this relish checks a lot of boxes: it’s gluten-free, vegetarian, and can be made sugar-free with the right substitutions. It’s also ideal for folks who love big flavor but don’t want the hassle of traditional canning.

Ingredients for Pickled Pepper and Onion Relish

Core Ingredients

Let’s talk about what makes this relish so addictive. At the heart of it, you’ll need:

• Apple cider vinegar – This brings the signature tangy flavor and helps preserve the veggies.

• Granulated sugar – Balances the vinegar with a touch of sweetness.

• Salt – Just enough to enhance everything else.

• Bell peppers – Choose red, yellow, or orange for sweetness and color. They should be finely chopped.

• Red onion – Adds mild sharpness and a bit of bite.

• Jalapeños (optional) – If you like heat, go for one or two, minced and seeded.

• Mustard seeds, celery seed, red pepper flakes (optional) – These add depth and complexity if you’re in the mood to elevate things.

It’s a short list, but each ingredient plays a role in creating that perfect balance of sweet, tangy, and spicy.

Substitutions and Tips

Don’t have apple cider vinegar? White vinegar works just fine, though it’s a bit sharper. Want a natural sweetener? Try honey or maple syrup instead of sugar—just note the flavor will shift slightly, but in a delicious way.

You can also experiment with the heat. Use serrano peppers instead of jalapeños for a bolder kick, or skip them altogether for a sweet-only version that even kids will love.

If you’re not a fan of celery seed or mustard seed, no problem—those are totally optional. This relish is forgiving, so feel free to tweak it to your taste.

Best Peppers for Pickled Pepper and Onion Relish

Not all peppers are created equal when it comes to this recipe. You’ll want to stick with sweet bell peppers for the best flavor and color. Red peppers are the sweetest and most traditional choice, but yellow and orange add gorgeous color and a mellow flavor that complements the vinegar perfectly.

Green peppers can be used too, but they’re a bit more bitter and not quite as sweet. If you like a little edge in your relish, feel free to toss some in for contrast.

For the most eye-catching jar of relish, go for a mix of red, yellow, and orange. Not only do they taste great together, but the colors are absolutely stunning once everything is cooked and cooled.

Kitchen Tools You’ll Need

Must-Have Tools

You don’t need anything fancy to make this recipe. Here’s what you’ll need:

• A medium saucepan – This is where all the magic happens. Make sure it’s non-reactive (stainless steel is perfect).

• Sharp knife and cutting board – Or a food processor to speed things up.

• Clean jars or containers – Mason jars with tight-fitting lids work best for storage.

Nice-to-Have Tools

While not essential, a few extra tools can make the process smoother:

• Canning funnel – Makes transferring the relish to jars a lot less messy.

• Jar tongs – Handy if you do want to try your hand at water bath canning later.

• Label maker or printable labels – If you’re planning to gift your relish, this adds a sweet personal touch.

How to Make Pickled Pepper and Onion Relish

Making your own pickled relish might sound like something that belongs in grandma’s kitchen—but trust me, once you see how simple it is, you’ll want to make it all the time. This recipe doesn’t require any fancy techniques or special equipment. Just a little chopping, a simmer on the stove, and some patience while it chills in the fridge. Let’s walk through the steps together.

Step 1: Prep the Vegetables

Start by finely chopping your bell peppers, red onion, and jalapeños if you’re using them. This is where a food processor comes in handy, especially if you’re making a big batch. Just be careful not to puree the veggies—you want small, even pieces, not a paste.

If you’re chopping by hand, take your time and aim for uniform pieces. Not only does this help the relish look more appealing, but it also ensures even cooking and flavor in every bite.

Step 2: Make the Brine

Grab your saucepan and pour in the apple cider vinegar, sugar, and salt. If you’re using mustard seeds, celery seed, or red pepper flakes, toss those in too. Set the heat to medium and bring everything to a boil, stirring until the sugar has completely dissolved. This part smells sharp and vinegary at first, but that’s just the brine doing its thing.

The spices bloom in the warm vinegar, creating a flavorful base that will soak into your veggies and give them that signature tangy-sweet kick.

Step 3: Add the Vegetables

Now it’s time to stir in your chopped peppers and onions. Once they’re in the pot, reduce the heat and let everything simmer gently for about 5 to 7 minutes. The goal here is to soften the vegetables just slightly while letting them soak up the brine.

Don’t overcook them—you still want a little crunch and vibrant color. The peppers should look glossy and tender but not mushy.

Step 4: Cool and Store

Once the veggies are tender, remove the pot from the heat and let the mixture cool for about 15 minutes. Then, using a ladle or spoon, carefully transfer the relish to clean jars. Try to distribute the liquid and solids evenly.

Pop the lids on and refrigerate. Give it at least 4 hours before serving, though it’s even better if you wait overnight. This resting time helps the flavors meld and mellow.

Tips for Success

If you’ve never made a pickled relish before, don’t worry—this recipe is super forgiving. Still, here are a few tips to make sure you knock it out of the park:

• Use fresh, firm vegetables. Soft or wrinkled peppers will make your relish soggy.

• Chop everything the same size. This helps with texture and makes the final product look more professional.

• Avoid aluminum cookware. It reacts with vinegar and can leave a metallic taste.

• Let it chill overnight. The flavor gets deeper and more balanced with time.

Feel free to adjust the sweetness or spice based on your personal taste. This recipe is your starting point—make it your own.

How to Store Pickled Pepper and Onion Relish

In the Refrigerator

This relish is designed for the fridge, not the pantry. Once it’s cooled and packed into jars, it will keep beautifully for up to two weeks in the refrigerator. Make sure your containers are airtight and clean, and always use a clean spoon when scooping it out.

Freezing Tips

Technically, you can freeze this relish, but it’s not ideal. The texture of the peppers and onions will change when thawed—think softer, maybe even a little watery. If you’re okay with that, freeze in small portions and thaw in the fridge before using.

Frequently Asked Questions (FAQs)

Can I make this sugar-free?

Absolutely. You can swap the granulated sugar for a sugar substitute like monk fruit, erythritol, or stevia. Just be aware that some sugar alternatives taste sweeter than sugar, so start small and adjust to taste.

Is this recipe safe for canning?

Only if you properly process the jars in a water bath and test the final pH. This version is meant to be a quick-pickle style relish—refrigerator only. For long-term shelf storage, follow USDA-approved canning methods and guidelines.

Can I use green bell peppers?

Yes, though keep in mind they have a more bitter, grassy flavor compared to their sweeter red, yellow, and orange cousins. They can add depth, but most folks prefer the sweetness of the other colors for this recipe.

How can I make it spicier?

If you’re a fan of heat, go ahead and add more jalapeños—or even swap in serranos or habaneros for a bigger kick. Just remember, a little goes a long way, and you can always add heat, but you can’t take it out.

Related Recipes

If you loved this Pickled Pepper and Onion Relish, you might enjoy these other fresh and tangy recipes:

• Quick Pickled Cucumbers and Onions Recipe: A crisp and refreshing take on refrigerator pickles.

• Creamy Corn Salad Recipe: A creamy, crunchy side that pairs perfectly with BBQ.

• Zesty Mediterranean Pickled Veggies: A herby, briny veggie mix that’s great with grilled meats.

• Classic Potato Salad Recipe: A backyard picnic classic, even better with a spoonful of relish mixed in.

Conclusion

This Pickled Pepper and Onion Relish is one of those recipes that feels old-fashioned in the best way—simple, homemade, and bursting with real flavor. It’s the kind of thing that transforms a basic burger into something memorable or makes a cheese board feel a little more thoughtful.

Give it a try, tweak it to your taste, and don’t be surprised if you find yourself making it again and again. If you do, I’d love to hear how you served it—or better yet, see a picture of your jarred masterpiece.

Let’s make something delicious.

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