Pickled Pepper and Onion Relish

– 3 cups mixed bell peppers, finely chopped (red, yellow, and green)
– 2 cups onions, finely chopped
– 1 cup white vinegar
– 1 cup granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon celery seeds
– 1/4 teaspoon turmeric (optional)
– 1/4 teaspoon red pepper flakes (optional)
Instructions :
1. Prepare the Vegetables: Wash and finely chop the bell peppers and onions. Set aside.
2. Cook the Relish: In a large pot, combine the vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
3. Add the Vegetables: Stir in the chopped peppers and onions. Reduce the heat to medium and simmer the mixture for about 15-20 minutes, or until the vegetables are tender and the liquid has slightly reduced.
4. Sterilize Jars: While the relish is cooking, sterilize your canning jars and lids by boiling them in water for 10 minutes.
5. Fill the Jars: Carefully ladle the hot relish into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the bands until fingertip tight.
6. Process the Jars: Place the filled jars in a boiling water canner, making sure they are covered by at least 1 inch of water. Process the jars for 10 minutes.
7. Cool and Store: Remove the jars from the canner and let them cool completely at room temperature. Check the seals and store the jars in a cool, dark place for up to one year.
Enjoy this tangy and flavorful Pickled Pepper and Onion Relish on sandwiches, burgers, hot dogs, or as a zesty addition to your favorite dishes!