This sweet and tangy pepper relish is the one thing your burgers have been missing ðŸŒðŸ”¥
It’s crunchy, colorful, and ridiculously easy to make, no canning needed!
Perfect for hotdogs, brats, sandwiches or honestly straight from the jar 😅
And if you like a little heat? Just toss in some jalapeños 👀
You’ll Put on Everything
Ingredients:
4 cups mixed bell peppers, thinly sliced
2 large onions, thinly sliced
1 cup white vinegar
1 cup apple cider vinegar
1 cup granulated sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional)
Instructions:
Add the sliced bell peppers and onions to a large bowl and set aside.
In a saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, salt, black pepper, and red pepper flakes if using.
Bring the mixture to a boil over medium heat, stirring until the sugar fully dissolves.
Pour the hot vinegar mixture over the peppers and onions and stir well to coat everything evenly.
Let the mixture cool to room temperature.
Transfer to airtight jars or containers.
Refrigerate for at least 24 hours before serving to let the flavors develop.