Tangy Onion Pepper Relish (Print Version)
# Ingredients:
→ Vegetables
01 -
2 big onions, sliced into thin half-moon shapes
02 -
4 cups of a mix of bell peppers, cut into thin strips
→ Pickling Liquid
03 -
1 cup of apple cider vinegar
04 -
1 cup of white vinegar
05 -
1 cup of white sugar
→ Spices & Seasonings
06 -
1 teaspoon of ground turmeric
07 -
1 tablespoon of mustard seeds (whole)
08 -
1 teaspoon of salt
09 -
1/2 teaspoon of freshly cracked black pepper
10 -
1/2 teaspoon of red chili flakes (if you like it spicy)
11 -
1 teaspoon of celery seeds
# Instructions:
01 -
Slice up your peppers and onions, then toss them in a big bowl. Make sure to mix them around so they're evenly combined.
02 -
Grab a medium-sized saucepan and pour in the two vinegars. Add the white sugar, mustard seeds, celery seeds, turmeric, salt, black pepper, and chili flakes if you're using them.
03 -
Put the pan over medium heat and stir as the mixture comes to a gentle boil. Keep stirring until the sugar completely dissolves.
04 -
Carefully pour that hot liquid over the sliced peppers and onions in your bowl. Stir well to make sure the veggies are fully coated.
05 -
Let the relish mix sit and cool to room temperature. Once it's cool, transfer it to a clean jar or container with a snug lid.
06 -
Refrigerate the relish for at least a full day before you dig in. This break gives all the flavors time to blend nicely.
# Notes:
01 -
Keep this relish stored in the fridge, and it'll last up to two weeks.
02 -
Use it to jazz up hot dogs, burgers, sandwiches, or as a side for grilled meat.
03 -
Try using a mix of green, red, orange, or yellow peppers for a pop of color.