Ingredients

Scale

Here’s everything you’ll need to make this colorful refrigerator relish.

2 large yellow or Vidalia onions, finely diced — Create the savory-sweet base of the relish.
1 red bell pepper, finely diced — Adds sweetness, crunch, and vibrant red color.
1 green bell pepper, finely diced — Provides fresh pepper flavor and color contrast.
1 yellow bell pepper, finely diced — Adds another layer of sweetness and bright color.
2 jalapeños, finely minced — Bring fresh chile flavor and heat. Remove the seeds and membranes for less spice.
1 cup apple cider vinegar — Provides tanginess with a slightly fruity character.
½ cup white vinegar — Adds sharper acidity to balance the sweeter apple cider vinegar.
½ cup water — Helps create a balanced pickling liquid.
½ cup granulated sugar — Gives the relish its characteristic sweet-and-tangy flavor.
1 tbsp kosher salt — Seasons the vegetables and balances the sweetness.
1 tsp mustard seeds — Add classic savory pickling flavor.
½ tsp celery seeds — Bring an aromatic note that works especially well in relishes.
½ tsp red pepper flakes — Add another layer of chile heat.
¼ tsp black pepper — Provides subtle peppery warmth.
¼ tsp turmeric, optional — Adds warm color and a subtle earthy note.

Instructions

This refrigerator relish requires only about 20 minutes of cooking before it’s ready to cool and chill.

Step 1: Prepare the Onions

Peel the yellow or Vidalia onions.

Finely dice them into small, relatively even pieces.

Keeping the vegetables similar in size gives the finished relish a more consistent texture.

Step 2: Prepare the Bell Peppers

Remove the stems, seeds, and membranes from the red, green, and yellow bell peppers.

Finely dice the peppers into pieces similar in size to the onions.

Step 3: Prepare the Jalapeños

Finely mince the fresh jalapeños.

For a milder relish, remove the seeds and membranes before chopping.

After handling jalapeños, wash your hands, knife, and cutting board thoroughly and avoid touching your eyes or face.

Step 4: Make the Pickling Brine

Add the apple cider vinegar, white vinegar, water, granulated sugar, kosher salt, mustard seeds, celery seeds, red pepper flakes, black pepper, and optional turmeric to a medium saucepan.

Stir everything together.

Step 5: Heat the Brine

Place the saucepan over medium heat.

Bring the mixture to a gentle boil, stirring until the sugar and salt have completely dissolved.

Step 6: Add the Vegetables

Stir the diced onions, bell peppers, and minced jalapeños into the hot brine.

Reduce the heat.

Step 7: Simmer the Relish

Gently simmer the vegetables for 8–10 minutes, stirring occasionally.

The onions and peppers should begin to soften while still maintaining some texture.

Avoid cooking them until mushy.

Step 8: Reduce the Relish

Continue cooking uncovered for another 5–8 minutes.

The vegetables should become tender and glossy, with some flavorful pickling liquid still remaining.

Don’t cook away all of the liquid—the relish should remain moist and spoonable.

Step 9: Cool

Remove the saucepan from the heat.

Allow the relish to cool for approximately 20–30 minutes.

Step 10: Transfer to Jars

Spoon the cooled relish along with its remaining pickling liquid into clean airtight glass jars or containers.

Step 11: Chill

Cover tightly and refrigerate for at least 4 hours before serving.

For the best developed flavor, refrigerate the relish overnight.

Step 12: Serve

Stir the chilled relish and spoon it over your favorite savory dishes.