Ingredients:

  • 3 cups (450g) bell peppers, mixed colors, finely diced
  • 2 cups (300g) yellow onions, finely diced
  • 1/2 cup (75g) jalapeño peppers, seeded and minced
  • 3 cloves (15g) garlic, minced
  • 2 cups (480ml) white distilled vinegar
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (15g) pickling salt
  • 1 tsp (5g) mustard seeds
  • 1 tsp (2g) celery seeds
  • 1/2 tsp (1g) whole black peppercorns

Instructions:

  1. Dice the bell peppers, onions, and jalapeños into uniform, small pieces to ensure even brine penetration.
  2. In a large stainless steel saucepan, combine white distilled vinegar, granulated sugar, pickling salt, mustard seeds, celery seeds, and black peppercorns.
  3. Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar has completely dissolved and the liquid is clear.
  4. Stir in the diced bell peppers, onions, jalapeños, and minced garlic.
  5. Bring the mixture back to a simmer for 5–7 minutes until the vegetables are slightly translucent but still retain their structural integrity.
  6. Ladle the hot relish into sterilized mason jars, leaving approximately 1/2 inch of headspace.
  7. Seal the jars tightly and allow them to cool to room temperature on the counter before transferring to the refrigerator.