Name: Pickled Pepper and Onion Relish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups chopped bell peppers (red, yellow, green); 1–2 hot peppers (jalapeño or serrano), finely chopped (optional); 2 cups finely chopped onions (yellow or sweet); 1 cup white vinegar or apple cider vinegar; ½ cup granulated sugar; 1 tablespoon salt; 1 teaspoon mustard seeds; 1 teaspoon celery seeds; 2 cloves garlic, minced (optional)

Jump to Recipe·Leave a Review

Pickled Pepper and Onion Relish is a tangy, slightly sweet condiment that adds bold flavor to just about anything. With tender onions, colorful peppers, vinegar, and spices, this relish strikes the perfect balance of sweet, sour, and savory. I love spooning it over hot dogs, burgers, grilled meats, or even sandwiches—it instantly brightens and elevates any dish.

Why You’ll Love This Recipe

I love this relish because it’s versatile, easy to make, and keeps beautifully in the fridge. The peppers give it a touch of heat and sweetness, the onions bring depth, and the vinegar ties it all together with a zesty bite. It’s one of those condiments that tastes even better the next day as the flavors meld, and it makes a fantastic homemade gift in jars.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bell peppers (red, yellow, or green for color variety)
Hot peppers (like jalapeño or serrano, optional for heat)
Onions (yellow or sweet onions work best)
White vinegar (or apple cider vinegar for a mellower flavor)
Granulated sugar
Salt
Mustard seeds
Celery seeds
Garlic (minced, optional)

Directions

I start by finely chopping the peppers and onions (a food processor makes this quick).
In a large saucepan, I combine vinegar, sugar, salt, mustard seeds, and celery seeds. I bring the mixture to a boil, stirring until the sugar dissolves.
I add the chopped peppers and onions, reduce the heat, and simmer for about 15–20 minutes until the vegetables are tender but still slightly crisp.
Once cooked, I ladle the hot relish into sterilized jars if I’m planning to store it longer, or let it cool before transferring to a container for the fridge.
I refrigerate for at least 24 hours before serving to let the flavors develop fully.

Servings and timing

This recipe makes about 4 cups of relish. It takes 20 minutes to prep and 20 minutes to cook, plus at least 24 hours of resting time for the best flavor.

Variations

I sometimes use all sweet peppers for a mild version or add extra hot peppers for a spicier kick.
Swapping white vinegar for apple cider vinegar gives it a fruitier note.
A spoonful of honey in place of some sugar adds natural sweetness.
I’ve added finely diced cucumbers or carrots for more crunch and color.
For a smoky flavor, I roast the peppers before chopping them.

Storage/Reheating

I store this relish in airtight jars in the refrigerator for up to 1 month. If I want longer storage, I process the jars in a boiling water bath for about 10 minutes, which makes them shelf-stable for up to a year. There’s no need to reheat—it’s best served chilled or at room temperature.

FAQs

Can I make this relish without sugar?

Yes, but sugar balances the acidity and helps with preservation. I sometimes reduce it or replace part with honey or maple syrup.

What type of onions work best?

I like sweet onions for their mildness, but yellow onions give a stronger flavor that balances the sweetness of the peppers.

Do I have to can this relish?

No, I often just keep it refrigerated in jars. Canning is only needed if I want long-term, shelf-stable storage.

Can I use frozen peppers?

Yes, but I prefer fresh peppers for the best texture. Frozen ones can work if I don’t mind a softer relish.

What can I serve this with?

I love it on hot dogs, burgers, sausages, grilled chicken, or even stirred into potato salad or slaw for a tangy twist.

Conclusion

Pickled Pepper and Onion Relish is a bright, flavorful condiment that adds a punch of tangy-sweet goodness to countless dishes. I love how easy it is to make and how versatile it is in my kitchen. Whether I spread it on sandwiches, spoon it over grilled meats, or tuck it into holiday gift jars, this relish always brings a little extra spark to the table.