Ingredients
Here’s a breakdown of what goes into this classic, sweet pepper relish and why each ingredient plays a role.
For the Relish
- 3 cups finely chopped green bell peppers — Contributes a slightly bitter, grassy contrast that’s classic in traditional relish recipes.
- 2 cups finely chopped red bell peppers — Adds sweetness and vibrant red color throughout the relish.
- 1 cup finely chopped yellow or orange bell peppers — Adds even more color variety and a touch of extra sweetness.
- 2 cups finely chopped sweet or yellow onions — Adds savory depth and a bit of natural sweetness once cooked down.
- 1 jalapeño, finely chopped, optional — For those who want to add a bit of heat to the classic sweet relish.
- 2 tbsp pickling or kosher salt — Used to draw out excess moisture from the vegetables before cooking, which helps concentrate their flavor and prevents a watery relish.
For the Sweet Pickling Brine
- 2 cups white vinegar (5% acidity) — Forms the tangy, acidic base of the brine essential to a proper relish.
- 1¾ cups granulated sugar — Provides the generous sweetness that defines this Amish-style relish, balancing the tangy vinegar beautifully.
- 1 tbsp mustard seeds — Contributes a classic pickling spice flavor with a subtle, tangy bite.
- 1 tsp celery seeds — Adds a subtle, savory note typical of traditional relish recipes.
- ½ tsp ground turmeric — Contributes warm, earthy flavor along with the relish’s classic golden-tinged color.
- ½ tsp freshly ground black pepper — Adds a subtle, warm bite to round out the flavor.
Instructions
This recipe involves a salting step to draw out moisture, followed by a simmer in the sweet brine. Here’s exactly how to make it.
Wash the bell peppers thoroughly. Remove the stems, seeds, and membranes, then finely chop them into small, uniform relish-sized pieces. Peel and finely chop the onions. For a little heat, finely chop one jalapeño. Remove its seeds and membranes for a milder relish.
Place the chopped peppers and onions in a large bowl. Sprinkle with the salt and toss until evenly distributed.
Let the mixture sit for approximately 1–2 hours. Salting draws out excess moisture and helps keep the finished relish from becoming too watery.
Transfer the vegetables to a colander. Rinse thoroughly with cold water to remove excess salt. Drain very well, gently pressing out additional moisture.
Combine the white vinegar, sugar, mustard seeds, celery seeds, turmeric, and black pepper in a large saucepan. Bring to a gentle boil over medium-high heat. Stir until the sugar has completely dissolved.
Add the drained peppers and onions to the hot brine. Stir everything together and return the mixture to a gentle boil.
Reduce the heat and simmer uncovered for approximately 15–20 minutes, stirring occasionally. The peppers and onions should become tender while still retaining some texture. The relish should look bright, glossy, and spoonable.
If there’s more liquid than you prefer, continue simmering uncovered for another 5–10 minutes. Remember that the relish will thicken slightly as it cools.
Remove from the heat and allow the relish to cool slightly. Spoon it into clean glass jars or airtight containers, distributing the peppers, onions, and brine evenly.
Cool completely, cover tightly, and refrigerate. For the best flavor, let the relish rest for approximately 24 hours before serving.