My F&W
quick save (...)

Pickled Pepper Relish

  • SERVINGS: MAKES 1 PINT
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

This sweet-tart relish was passed down to John Fleer from his great-grandmother. Besides being a refreshing addition to salads, it's also wonderful on grilled or roast chicken or pork chops.

  1. 1/4 cup cider vinegar
  2. 3 tablespoons sugar
  3. 1/4 teaspoon mustard seeds
  4. 1/4 teaspoon celery seeds
  5. 1/4 teaspoon salt
  6. Pinch of turmeric
  7. 1 medium red bell pepper, cut into 1/3-inch dice
  8. 1 medium green bell pepper, cut into 1/3-inch dice
  9. 1 large Vidalia or other sweet onion, cut into 1/3-inch dice
  1. In a medium saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, salt and turmeric and bring to a boil over moderately high heat. Stir in the bell peppers and onion and simmer over moderately low heat, stirring occasionally, until the peppers are tender and most of the liquid has evaporated, about 15 minutes. Let cool before serving.  
Make Ahead The relish can be refrigerated for up to 1 week.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.