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- 2 cups assorted bell peppers (red, yellow, green), diced - 1 medium red onion, thinly sliced - 1 cup apple cider vinegar - 1/2 cup granulated sugar - 1/2 cup water - 2 teaspoons salt - 1 teaspoon mustard seeds - 1 teaspoon whole black peppercorns - 1/2 teaspoon garlic powder - 1/4 teaspoon red chili flakes (optional) When I make Tangy Pickled Pepper & Onion Relish, I start with vibrant bell peppers. Choose any color you like! The mix of red, yellow, and green brings a splash of color and flavor. I dice them into small pieces. This helps them soak up the tangy brine well. Next, I slice a medium red onion thinly. The onion adds sweetness and crunch. It balances the tanginess of the vinegar. The apple cider vinegar is key. It gives that sharp, zesty flavor we love in pickles. Then, I measure out the additional ingredients. I use half a cup of sugar to add sweetness. This helps offset the vinegar's acidity. A half cup of water makes the brine lighter. Finally, I add two teaspoons of salt for taste. Salt enhances all the flavors in the relish. Now for the spices and seasonings! I always add mustard seeds and whole black peppercorns. They bring warmth and depth. Garlic powder gives a subtle kick. If you like heat, toss in some red chili flakes. Adjust this to your taste; you can make it as spicy as you want! Using these fresh ingredients lets the relish shine. The mix of flavors bursts in every bite. For the full recipe, check out the details above. 1. First, gather your ingredients in a medium saucepan. You’ll need the apple cider vinegar, sugar, water, salt, mustard seeds, black peppercorns, garlic powder, and red chili flakes if you want some heat. 2. Next, place the saucepan over medium heat. Stir the mixture occasionally. Heat it until the sugar and salt dissolve completely. 3. Once dissolved, let it simmer gently for a moment. Then, remove it from heat. This step is key to avoiding overcooking the liquid. 1. Now, prepare your glass jar(s). Make sure they are clean and sanitized. This keeps your relish fresh and safe. 2. Begin layering the diced peppers and sliced onions in the jar. Pack them in tightly but do not crush them. This ensures each bite is full of flavor. 1. Carefully pour the warm pickling liquid over the packed peppers and onions. Make sure all the veggies are submerged. 2. Leave about an inch of space at the top of the jar. This space allows for any expansion as it cools. 3. Seal the jar(s) with a tight lid. Allow them to cool to room temperature. This cooling step is very important for the pickling process. 4. Once cooled, transfer the jars to the refrigerator. Let the relish chill for at least 24 hours. The flavors will blend beautifully during this time. For even richer taste, let it sit for a few days! For the full recipe, check out the detailed instructions provided earlier. Enjoy your tangy pickled pepper and onion relish! To get the best taste from your tangy relish, allow the flavors to develop for a few days. This wait lets the peppers and onions soak up the pickling liquid. The longer they sit, the better they taste. Always use fresh, high-quality ingredients. Fresh peppers and onions bring bright flavors that canned or old ones cannot match. Sanitizing your jars is key to keeping your relish safe. Clean jars prevent bad bacteria from growing. To do this, wash jars in hot, soapy water, then rinse well. You can also heat them in the oven or boil them in water. Store your relish in the fridge for optimal flavor. It lasts longer and stays crisp when chilled. When serving this relish, use a small bowl to show off its colors. A charming bowl adds a nice touch to any gathering. Garnish with a sprig of fresh parsley for a pop of color. This relish makes a great topping for sandwiches, burgers, or tacos. It adds a zesty kick that enhances your dishes. For more ideas, check out the Full Recipe for serving tips. {{image_4}} You can change the heat in your Tangy Pickled Pepper & Onion Relish easily. Start by adjusting the red chili flakes. If you like it hotter, add more flakes. If you prefer it milder, use less. Another great idea is to add jalapeños or other spicy peppers. These peppers can add a fresh kick to your relish. Just slice them thin and mix them in with the other veggies. Feel free to swap out some ingredients to make this relish your own. You can use different types of vinegar, like white or malt vinegar. Each type will give a unique flavor. You can also add other vegetables, such as carrots or cucumbers. These additions can bring new colors and crunch to your relish. To boost the flavor, try adding fresh herbs like dill or cilantro. These herbs can add a bright taste that pairs well with the tangy pickles. You can also experiment with sweeteners. Honey or maple syrup can add a touch of sweetness that balances the vinegar. Don’t be afraid to play around with these options to find your favorite flavor mix. For the full recipe, check out the earlier section. Once you make Tangy Pickled Pepper & Onion Relish, store it in the fridge. This relish lasts about two weeks when kept cold. To keep it fresh, always use a clean spoon when serving. Avoid letting the spoon touch other foods. Store it in a tightly sealed jar to prevent air from entering. In the fridge, this relish stays good for up to two weeks. Look for signs of spoilage, like a strange smell or mold on the surface. If you notice any of these signs, it’s best to throw it out. Trust your senses; they are your best guide. You can freeze this relish, but it may change texture. If you choose to freeze it, use an airtight container. Leave some space at the top for expansion. This way, the relish stays safe and tasty. When you’re ready to use it, thaw it in the fridge overnight for the best results. For the full recipe, check out the earlier sections. You can use this relish in many ways. It adds a bright touch to sandwiches. Top your burgers with it for a punch of flavor. It works great in tacos, too. Try it as a dip with chips or crackers. This relish pairs well with meats like chicken or pork. It also complements cheeses such as goat cheese or sharp cheddar. The tangy taste balances rich and savory dishes. Yes, you can can this relish. First, prepare the jars by boiling them to sanitize. Fill the jars with relish, leaving space at the top. Then, use a canning lid and ring to seal tightly. Place the jars in a boiling water bath for ten minutes. This process helps kill bacteria and seals the jars. Make sure to check for proper sealing after cooling. Always follow safety tips for home canning. If jars do not seal, store them in the fridge. Pickled vegetables are healthy for you. They can help improve digestion. The pickling process preserves nutrients from the veggies. They also can be lower in calories than fresh veggies. Some pickled veggies are fermented, which adds probiotics. Probiotics help your gut stay healthy. Eating pickled foods can boost your immune system, too. Enjoying this relish gives you a tasty way to add more nutrients to your diet! In this article, we explored making Tangy Pickled Pepper and Onion Relish. We covered the ingredients, including bell peppers, onions, and spices. I shared step-by-step instructions for preparing the pickling liquid and layering the vegetables. You learned helpful tips for flavor and storage, as well as variations to suit your taste. Pickling offers a fun way to enjoy veggies. With practice, you can create your unique take on this relish. Dive into the process, and enjoy the delicious results!

- Tangy Pickled Pepper & Onion Relish

Add a burst of flavor to your meals with this zesty pickled pepper and onion relish! It's easy to make with just a few ingredients, including colorful bell peppers, red onions, and a tangy vinegar mix. Perfect as a topping on sandwiches, burgers, or tacos, this relish will take your dishes to the next level. Ready to spice up your cooking? Click through now to explore the full recipe and enjoy a delicious homemade condiment you'll love!
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Ingredients
  

2 cups assorted bell peppers (red, yellow, green), diced into small pieces

1 medium red onion, thinly sliced into rings

1 cup apple cider vinegar

1/2 cup granulated sugar

1/2 cup water

2 teaspoons salt

1 teaspoon mustard seeds

1 teaspoon whole black peppercorns

1/2 teaspoon garlic powder

1/4 teaspoon red chili flakes (optional, adjust for heat preference)

Instructions
 

In a medium saucepan, combine the apple cider vinegar, granulated sugar, water, salt, mustard seeds, whole black peppercorns, garlic powder, and red chili flakes (if you desire a spicy kick).

    Place the saucepan over medium heat. Stir occasionally and heat the mixture until the sugar and salt have completely dissolved. Once dissolved, allow the mixture to reach a gentle simmer, then promptly remove from heat to prevent overcooking.

      Prepare a clean glass jar (or multiple smaller jars) by ensuring they are sanitized. Start layering the diced bell peppers and sliced red onions inside the jar, packing them in tightly but without crushing.

        Carefully pour the warm pickling liquid over the packed peppers and onions, making sure they are fully submerged under the liquid. Be sure to leave about an inch of space at the top of the jar to allow for any expansion during cooling.

          Seal the jar(s) with a tight-fitting lid and allow them to cool to room temperature. This cooling step is crucial for the pickling process.

            Once cooled to room temperature, transfer the jars to the refrigerator. Let the relish chill for a minimum of 24 hours to allow the flavors to intermingle, though it will develop even richer flavors if left for a few days!

              Prep Time: 15 minutes | Total Time: 25 minutes (plus at least 24 hours chilling) | Yield: Approximately 2 cups

                - Presentation Tips: Serve the relish in a charming small bowl, garnished with a sprig of fresh parsley for an added pop of color. This zesty relish makes an excellent topping for sandwiches, burgers, or tacos, elevating your dishes with its vibrant flavor!