1. Prep the Veggies
Thinly slice onions and peppers (use a mandoline for even slices if possible).
2. Make the Pickling Brine
In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, garlic, and bay leaf.
Bring to a simmer, stirring until sugar dissolves.
3. Pickle the Veggies
Pack onions and peppers into a clean jar or bowl.
Pour hot brine over them, ensuring veggies are fully submerged.
Let cool to room temp, then refrigerate at least 2 hours (best after 24 hrs).
4. Serve & Enjoy!
Drain slightly before using as a topping for:
Burgers & hot dogs ๐ญ
Tacos & nachos ๐ฎ
Grilled meats & sandwiches ๐ฅช
Cheese boards ๐ง
Pro Tips for the Best Relish
๐ฅ Adjust sweetness/heat – More sugar = sweeter, more jalapeรฑo = spicier.
๐ Add extra flavors – Try cumin, coriander, or red pepper flakes.
⏳ Lasts for weeks – Stays crunchy in the fridge for 3-4 weeks.
๐ฝ Great for gifting – Pack in cute jars for a homemade touch.
FAQs
❓ Can I use other veggies?
Yes! Try carrots, cauliflower, or cucumbers.
❓ How long until it’s ready?
Good after 2 hours, but best after 24 hours.
❓ Can I can this for shelf-stable storage?
Yes! Process in a water bath for 10 mins.
❓ Why is my relish too vinegary?
Add a pinch more sugar next time.