Ingredients:
Pickling Brine:
1 cup white vinegar
1 cup apple cider vinegar
1 cup granulated sugar
Vegetables & Seasonings:
2–3 medium onions, thinly sliced
1 cup green bell pepper, thinly sliced
1 cup red bell pepper, thinly sliced
1 cup yellow or orange bell pepper, thinly sliced
2 cloves garlic, minced (optional)
1–2 teaspoons mustard seeds
1 teaspoon celery seed
½ teaspoon crushed red pepper flakes (optional)
1–2 teaspoons salt (to taste)
Instructions:
Prepare the vegetables:
Thinly slice onions and peppers. Set aside.
Make the pickling brine:
In a large saucepan, combine white vinegar, apple cider vinegar, and sugar. Bring to a light simmer until the sugar fully dissolves.
Add flavorings:
Stir in mustard seeds, celery seed, red pepper flakes, and salt.
Cook the vegetables:
Add the sliced onions and peppers into the simmering brine. Cook for 3–5 minutes until they begin to soften but still retain some crunch.
Jar the relish:
Carefully ladle the hot mixture into sterilized jars, ensuring the vegetables are fully covered by the brine.
Cool and store:
Let the jars cool to room temperature. Seal and refrigerate for up to 3 weeks, or process in a hot water bath for longer shelf life.
Enjoy.