Ingredients :
• 6 large bell peppers (a mix of red, yellow, and orange for a colorful presentation)
• 3 large onions (sweet onions or yellow onions work best)
• 3 cloves of garlic, minced
• 2 cups of white vinegar (you can substitute with apple cider vinegar for a slightly different tang)
• 1 ½ cups of sugar (this balances the acidity of the vinegar)
• 1 tablespoon of mustard seeds (adds a subtle bite)
• 1 tablespoon of celery seeds (for extra depth of flavor)
• 1 teaspoon of salt
• 1 teaspoon of ground turmeric (gives the relish a beautiful golden hue)
• 1 teaspoon of red pepper flakes (optional, for a touch of heat)
• Fresh herbs (such as dill or parsley, for garnish and added freshness)
Directions :
1. Prepare the Vegetables
Start by washing and prepping your vegetables. Dice the bell peppers and onions into small, uniform pieces. This will ensure that the relish has a consistent texture and that every bite delivers an equal mix of flavors. Mince the garlic finely.
2. Salting the Vegetables
Once your vegetables are prepped, place them in a large mixing bowl. Sprinkle the salt evenly over the top and toss to combine. Let the mixture sit for about an hour. This step is crucial because the salt will draw out excess moisture from the peppers and onions, preventing your relish from becoming watery.
After an hour, drain the vegetables well and pat them dry with a paper towel. This will help the relish maintain a crisp texture during the pickling process.
3. Cooking the Relish
In a large pot, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes (if using). Stir the mixture over medium heat until the sugar has completely dissolved, and the liquid starts to simmer.
Once the vinegar mixture is simmering, add your drained vegetables and minced garlic to the pot. Stir everything together and bring the mixture back to a simmer. Let it cook for about 15-20 minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch.
Tip: Keep an eye on the simmer—don’t let it boil too vigorously, as this can cause the vegetables to break down too much. The goal is to soften them slightly while maintaining a satisfying bite.
4. Sterilizing the Jars
While your relish is cooking, take this time to sterilize your jars. Proper sterilization is key to ensuring that your relish stays fresh and safe to eat for months.
Wash your jars and lids in hot, soapy water, then rinse them well.
Place the jars in a large pot of water, making sure they are fully submerged, and bring the water to a boil. Boil the jars for 10 minutes, then carefully remove them using tongs and set them aside to dry on a clean towel.
Sterilizing your jars not only ensures a long shelf life for your relish but also gives you that satisfying “pop” when you open a jar later, signaling that the seal is intact.
5. Canning the Relish
Once your relish has finished cooking, it’s time to transfer it into the sterilized jars. Use a ladle to spoon the hot relish into the jars, leaving about 1/2 inch of space at the top. Wipe the rims of the jars with a clean cloth to remove any residue, then seal them tightly with the lids.
For extra security, you can process the jars in a water bath canner. Submerge the jars in boiling water for about 10 minutes, then remove them and let them cool on the counter. As the jars cool, you should hear the lids “pop” as they seal. If a jar doesn’t seal properly, store it in the fridge and use it within a few weeks.
