Pickled Pepper and Onion Relish Recipe

Step-by-Step Instructions for Pickled Pepper and Onion Relish

Step 1: Prepare the Ingredients

1. Chop the Peppers and Onions: Begin by washing the peppers and removing the seeds and stems. Dice the peppers and onions finely for a uniform relish texture.
2. Measure Out Spices: Gather your mustard seeds, celery seeds, ground turmeric, and red pepper flakes (if desired). Having these ready to go will streamline the cooking process.

Step 2: Cook the Relish

1. Combine Ingredients in a Saucepan: In a large saucepan, mix the chopped peppers, onions, apple cider vinegar, sugar, salt, mustard seeds, celery seeds, and turmeric.
2. Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring to dissolve the sugar and salt.
3. Simmer: Reduce the heat and let the relish simmer for about 10–15 minutes, or until the peppers and onions are tender, and the mixture has thickened slightly. Stir occasionally to prevent sticking.

Step 3: Prepare the Canning Jars

1. Sterilize the Jars: While the relish is simmering, prepare your jars. Sterilize pint-sized jars by boiling them in a pot of water for 10 minutes. This ensures a safe, long-lasting seal.
2. Keep Jars Warm: Once sterilized, keep the jars warm to prevent cracking when adding the hot relish.

Step 4: Fill the Jars with Relish

1. Ladle the Hot Relish: Using a ladle, carefully spoon the hot relish into the prepared jars, leaving about 1/2 inch of headspace at the top of each jar. This space is important for a proper seal.
2. Remove Air Bubbles: Use a non-metallic spatula to gently stir and remove any air bubbles trapped in the relish.
3. Clean the Jar Rims: Wipe the rims of the jars with a clean, damp cloth to remove any spilled relish. This ensures a good seal.
4. Seal the Jars: Place the lids on top and screw on the rings until they are just fingertip-tight.

Step 5: Process the Jars in a Water Bath Canner

1. Prepare the Water Bath Canner: Fill the canner or a large pot with enough water to cover the jars by at least 1 inch. Bring the water to a gentle boil.
2. Process the Jars: Carefully lower the filled jars into the boiling water bath. Process pint jars for 10 minutes (adjust processing time based on altitude if needed).
3. Cool and Store: After processing, turn off the heat and let the jars sit in the hot water for 5 minutes. Then, carefully remove them and place them on a towel. Allow the jars to cool undisturbed for 12–24 hours.
4. Check Seals: Once cooled, check the seals by pressing down on the lids. If they don’t pop, they’re sealed properly. Any unsealed jars should be refrigerated and used within a few weeks.

Serving Suggestions

This Pickled Pepper and Onion Relish is perfect as a flavorful topping on burgers, sausages, or grilled hot dogs. It also works beautifully on sandwiches, wraps, or as an accompaniment to roasted meats. Add a spoonful to your favorite salads or even as a zesty topping for grilled fish or chicken. The relish brings a pop of color and flavor that makes any meal more exciting.

Enjoy this tangy, vibrant relish, and experiment with new ways to serve it up for your next meal!