Ingredients
Here’s a breakdown of what goes into this classic, sweet-and-tangy relish and why each ingredient plays a role.
For the Relish
- 3 cups finely chopped sweet onions — Adds natural sweetness and savory depth once cooked down in the brine.
- 2 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 pepper — Adds even more color variety and a touch of extra sweetness.
- 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 texture.
For the Sweet & Tangy Brine
- 2 cups white vinegar (5% acidity) — Forms the tangy, acidic base of the brine essential to a proper relish.
- 1½ cups granulated sugar — Provides the classic sweetness that balances the tangy vinegar and gives this relish its signature sweet-and-tangy flavor.
- 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-tangy brine. Here’s exactly how to make it.
Wash the peppers thoroughly and remove the stems, seeds, and membranes. Peel the onions. Finely chop the peppers and onions into small, relatively uniform relish-sized pieces. If using jalapeño, remove the seeds for a milder relish or leave some for extra heat.
Place the chopped onions and peppers in a large bowl. Sprinkle with 2 tablespoons salt and toss thoroughly.
Let the vegetables rest for approximately 1–2 hours. This draws out excess moisture and helps concentrate their texture.
Transfer the vegetables to a colander. Rinse thoroughly under cold water to remove excess salt. Drain extremely well, gently pressing out excess liquid.
Add the white vinegar, sugar, mustard seeds, celery seeds, turmeric, and black pepper to a large saucepan. Bring to a gentle boil over medium-high heat, stirring until the sugar completely dissolves.
Add the drained onion and pepper mixture. Return to a gentle boil, then reduce the heat. Simmer uncovered for approximately 15–20 minutes, stirring occasionally. The vegetables should become tender while retaining a little texture.
If the relish looks too watery, continue simmering uncovered for another 5–10 minutes. The finished mixture should be juicy and glossy but still thick enough to spoon onto a sandwich without immediately running everywhere.
Remove from the heat and allow the relish to cool slightly. Spoon it into clean glass jars or airtight containers, distributing the vegetables and brine evenly.
Once cooled, cover tightly and refrigerate. For the best flavor, let the relish rest for at least 24 hours before serving. This gives the sweet onions, peppers, vinegar, and spices time to blend together.