This incredible pepperoncini relish is a total game-changer!
This tangy, slightly spicy, and oh-so-flavorful condiment is my secret weapon for leveling up any dish.
I love spooning this relish over grilled meats, stirring it into pasta salads, or just enjoying it straight out of the jar.
Trust me, once you try it, you’ll be hooked!
Why You’ll Love This Pepperoncini Relish
Full of Flavor: This relish packs a punch of tangy, sweet, and spicy flavors that will liven up any dish.
Versatile Condiment: From burgers and hot dogs to sandwiches and dips, you can put it on just about anything.
Better Than Store-Bought: Skip the store-bought jars and make this relish at home for a fresher, more flavorful experience.
Quick Preparation: The recipe requires minimal cooking time, with only about 10 minutes of simmering needed.
Ingredients
- Pepperoncini Peppers: The star of the show! These mild, tangy peppers are the perfect base for a zesty relish.
- White Vinegar: It provides the signature tang and acts as a preservative, helping the relish last for weeks.
- Red Onion and Garlic: They give a savory backbone and subtle sweetness to balance the peppers.
- White Sugar: A touch of sugar tames the vinegar’s bite and helps the relish achieve that classic sweet-and-sour flavor.
- Salt and Black Pepper: Salt intensifies, while pepper adds a hint of heat.
- Celery Seed: An unsung hero! These tiny seeds boost the savory factor and add an earthy, slightly peppery note.
- Red and Yellow Bell Pepper: For a pop of color and crunch.
- Jalapeno Peppers: For those who like it hot! Just a few slices add a kick without overwhelming the other ingredients.
How to Make Pepperoncini Relish
Making this relish is almost as easy as picking up a jar at the store!
1. Dice the vegetables finely. Finely dice the pepperoncini peppers, onion, and bell peppers to a uniform size, about 1/8-1/4 inch thick. Remove the stems and seeds.
2. Toast the celery seeds. Toast the celery seeds in a dry skillet over medium heat until fragrant, about 1 minute, shaking constantly. Set aside.
3. Make the vinegar mixture. In a medium saucepan, combine the vinegar, sugar, salt, black pepper, and toasted celery seeds. Bring to a boil over medium-high heat, stirring until sugar is dissolved.
4. Add the vegetables and simmer. Add the diced peppers, onions, jalapenos, and garlic to the boiling vinegar mixture. Reduce the heat to medium-low and simmer for 10 minutes, until vegetables are slightly softened.
5. Cool the relish completely. Remove from the heat and let the relish cool completely. It will thicken slightly as it cools.
6. Transfer to a container. Transfer the cooled relish to a glass jar or air-tight container. Cover and refrigerate for at least 2 hours to let flavors meld.
7. Serve. Serve chilled or at room temperature.
Tips for the Best Pepperoncini Relish
This recipe is easy, but these tips make it even better.
- Ditch the excess liquid. After slicing the pepperoncini, let them drain in a colander to remove excess brine before adding to the relish.
- Choose your heat level. Control the spice level by removing pepperoncini seeds for mild relish or leaving some in for extra heat.
- Switch things up. Try using different-colored bell peppers, adding a pinch of red pepper flakes for heat, substituting honey for sugar, or stirring in chopped fresh parsley or basil at the end.
- Serve it in style. Use the relish as a zesty condiment for grilled meat, hot dogs, and sandwiches. Or mix it into potato, tuna, or egg salad. You can spoon it over a block of cream or goat cheese and serve with crackers.
How to Store
Keep the relish fresh with these easy tips.
To Store: Place in an air-tight container or a jar with a tight-fitting lid and refrigerate. It can be stored in the fridge for up to 2 weeks. Ensure the relish is covered with its liquid to maintain freshness.
To Freeze: Transfer to a freezer-safe container or a heavy-duty freezer bag, leaving some space for expansion. It can be frozen for up to 6 months. Thaw in the refrigerator overnight before use.
Pepperoncini Relish
10
servings10
minutes10
minutes79
kcalThis pepperoncini relish is so easy to make at home! The spicy mixture is the perfect topping for meats, sandwiches, hot dogs, and more!
Ingredients
2 cups finely diced pepperoncini peppers, stems removed (about 12 peppers)
1 cup finely diced red onion
3/4 cup white sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 cup white vinegar
1 teaspoon celery seed, toasted (or 1/4 cup finely diced fresh celery)
1/2 red bell pepper, seeded and finely chopped
1/2 yellow bell pepper, seeded and finely chopped
1/3 cup sliced tamed jalapeno peppers
2 cloves garlic, minced
Instructions
- Finely dice the pepperoncini peppers, onion, and bell peppers to a uniform size, about 1/8-1/4 inch thick. Remove stems and seeds.
- Toast the celery seeds in a dry skillet over medium heat until fragrant, about 1 minute, shaking constantly. Set aside.
- In a medium saucepan, combine the vinegar, sugar, salt, black pepper, and toasted celery seeds. Bring to a boil over medium-high heat, stirring until the sugar is dissolved.
- Add the diced peppers, onions, jalapenos, and garlic to the boiling vinegar mixture. Reduce heat to medium-low and simmer for 10 minutes, until the vegetables are slightly softened.
- Remove from the heat and let the relish cool completely. It will thicken slightly as it cools.
- Transfer the cooled relish to a glass jar or air-tight container. Cover and refrigerate for at least 2 hours to let flavors meld.
- Serve chilled or at room temperature. Store in the refrigerator for up to 2 weeks.
Notes
- After slicing the pepperoncini, let them drain in a colander to remove excess brine before adding to the relish.
