Ingredients:
-
2 medium red onions, thinly sliced
-
2 medium green bell peppers, thinly sliced
-
1 medium red bell pepper, thinly sliced
-
1/2 cup white vinegar
-
1/2 cup apple cider vinegar
-
1/2 cup water
-
2 tablespoons sugar
-
1 tablespoon salt
-
2 cloves garlic, smashed
-
1 teaspoon mustard seeds
-
1/2 teaspoon black peppercorns
-
1/4 teaspoon turmeric (optional, for color and flavor)
-
1/4 teaspoon red pepper flakes (optional, for a kick)
-
1 bay leaf
Instructions:
-
Prepare the vegetables: Slice the onions and peppers thinly. The thinner, the better—they will absorb the brine more easily.
-
Make the brine: In a medium saucepan, combine the white vinegar, apple cider vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, turmeric, and red pepper flakes (if using). Stir everything together and bring to a simmer over medium heat. Let it simmer for about 5 minutes, just to dissolve the sugar and salt and allow the flavors to meld.
-
Pack the vegetables: In a clean jar (or jars, depending on size), layer the sliced onions and peppers. You can lightly press down to pack them in, but don’t crush them.
-
Pour the brine: Once the brine is ready, pour it over the vegetables in the jar, ensuring they are fully submerged. Add the smashed garlic, bay leaf, and any other spices that may have settled in the pan. If the vegetables aren’t fully covered, add a bit more water or vinegar until they are.
-
Cool and refrigerate: Let the relish cool to room temperature, then cover with a lid and refrigerate. It will be ready to enjoy in about 24 hours, but it gets even better after a couple of days.
Tips:
-
This relish can last up to 2 weeks in the fridge.
-
Adjust the sweetness or tanginess by adding more sugar or vinegar if you prefer.
-
If you want extra heat, toss in a few fresh chili peppers to the jar.
Enjoy this tangy, zesty relish on sandwiches, burgers, tacos, or as a topping for grilled meats!