Ingredients and Weight:
- 2 large red bell peppers, cored and diced (500g)
- 2 large yellow bell peppers, cored and diced (500g)
- 2 large onions, peeled and diced (500g)
- 2 jalapeño peppers, seeded and finely chopped (100g) (Optional, for spiciness)
- 1 cup white vinegar (250ml)
- 1 cup granulated sugar (200g)
- 1/2 cup water (125ml)
- 1 tablespoon kosher salt (15g)
- 1 teaspoon black peppercorns (5g)
- 1 teaspoon mustard seeds (5g)
- 1/2 teaspoon celery seeds (2.5g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Combine the peppers, onions, and jalapeños (if using) in a large bowl.
- In a medium saucepan, combine the vinegar, sugar, water, salt, peppercorns, mustard seeds, and celery seeds. Bring to a boil over medium heat, stirring until the sugar is dissolved.
- Pour the hot vinegar mixture over the vegetables in the bowl and stir well to combine.
- Cover the bowl and let it sit at room temperature for at least 4 hours or overnight.
Nutritional Information:
- Calories: 50 per 1/4 cup serving
- Carbohydrates: 12g
- Sugar: 10g
- Fat: 0g
- Protein: 1g
Dish Characteristics:
- Tangy and flavorful
- Sweet and spicy (if using jalapeños)
- Crunchy and crispy
- Pairs well with grilled meats, burgers, tacos, or sandwiches
User Comments:
- "This relish is the perfect addition to my summer cookouts!"
- "I love the sweet and tangy flavor, and it adds a nice crunch to any dish."
- "I made it with jalapeños, and it gave it a nice kick that wasn't overpowering."
Special Precautions and Tips:
- The relish will keep well in the refrigerator for up to 2 weeks.
- If you want a spicier relish, use more jalapeños or add a pinch of cayenne pepper to the vinegar mixture.
- For a sweeter relish, reduce the amount of vinegar and increase the sugar.
