Pepperoncini relish adds a burst of flavor to simple meals. Bright, tangy, and a touch zesty, this homemade condiment is an easy way to wake up sandwiches, grilled meats, salads, and party dips. If you love the mild heat and vinegary snap of pepperoncini peppers, this relish is bound to become a staple in your fridge.
What Is Pepperoncini Relish?
Pepperoncini relish is a chopped vegetable condiment featuring mild pepperoncini peppers as the hero ingredient. It stands out for its pickled brightness, gentle heat, subtle sweetness, and the texture provided by crunchy bell peppers and onions. Homemade versions take advantage of fresh ingredients, allowing you to control the flavor and texture. Classic uses include topping burgers, hot dogs, or grain bowls, but its utility goes much further.
Why Make Your Own Pepperoncini Relish
Store-bought relishes may get the job done in a pinch, but a jar you prepare at home is noticeably fresher and brighter.
- Customizable Flavor: Adjust the heat, sweetness, or tang to suit your taste.
- Quality Control: Select the best produce, skip preservatives, and use clean jars.
- Versatility: Spoon it on grilled sausages, mix into cold salads, or stir it into dressings.
- Gift-Worthy: A jar makes an easy, homemade food gift that stands out.
Ingredients Overview
Let’s break down every element to ensure each spoonful tastes balanced and vibrant.
| Ingredient | Role in the Relish |
|---|---|
| Pepperoncini Peppers | Main source of tang and mild heat |
| Red Bell Pepper | Adds sweetness and crunch, enhances color |
| Yellow Bell Pepper | Brightens flavor and adds another layer of crunch |
| Red Onion | Contributes sharpness and subtle sweetness |
| Garlic | Deepens savory notes |
| White Vinegar | Preserves and lends characteristic tang |
| Sugar | Softens vinegar’s sharpness, rounds flavors |
| Salt | Elevates all flavors, essential for seasoning |
| Black Pepper | Adds a hint of spice and aroma |
| Celery Seed | Earthy, herbal undertone |
| Jalapeno (optional) | Introduces adjustable heat, depends on personal preference |
Tip: For best results, use fresh, crisp peppers and a firm onion.
How to Make Pepperoncini Relish
Walk through each step for a relished condiment full of texture and flavor.
1. Prepare the Vegetables
- Drain pepperoncini if packed in brine. Pat dry with paper towels.
- Cut off the stems from all peppers. Remove seeds for a milder result, or leave some for extra heat.
- Dice pepperoncini, bell peppers, and red onion into even pieces, about ⅛ inch thick. Uniform chopping helps everything meld together.
2. Toast the Celery Seed
- Heat a dry skillet over medium heat.
- Add celery seeds and shake the pan until fragrant, about 1 minute.
- Remove from heat immediately to prevent burning.
3. Mix the Pickling Liquid
- In a saucepan, combine white vinegar, sugar, salt, black pepper, and the toasted celery seeds.
- Bring to a simmer over medium heat.
- Stir, ensuring sugar and salt dissolve completely.
4. Simmer the Vegetables
- Add diced pepperoncini, bell peppers, onion, garlic, and jalapeno (if using) to the simmering pickling liquid.
- Reduce the heat; let the mixture cook gently for about 10 minutes.
- Stir occasionally. The vegetables will soften slightly but retain some crunch.
5. Cool and Marinate
- Remove from heat and let cool in the pot for 15 minutes.
- Transfer everything, including pickling liquid, to a clean glass jar or airtight container.
- Chill in the fridge for at least 2 hours (overnight is best) to let flavors meld.
Serving Tip: The relish tastes livelier after a day in the fridge.
How to Use Pepperoncini Relish
There’s no limit to how you can enjoy this condiment:
- On Sandwiches: Spoon over cold cuts, burgers, or plant-based patties.
- With Grilled Meats: Pairs especially well with sausage, steak, chicken, or portobello mushrooms.
- In Salads: Toss into pasta salad, potato salad, or egg salad for a little zing.
- On Cheese Boards: Spread it over cream cheese or goat cheese; serve with crackers for a quick appetizer.
- With Eggs: Swirl into scrambled eggs, top omelets, or mix into deviled eggs.
Tips for Perfect Relish Every Time
- Drain Excess Brine: If using jarred pepperoncini, press out excess liquid. Too much brine can dilute the relish.
- Don’t Overcook: The goal is to soften, not fully cook. Keep an eye on texture.
- Adjust to Taste: Taste after simmering. Add more sugar for sweetness, vinegar for tang, or jalapeno for heat.
- Mix Up Herbs: Stir in chopped parsley or basil just before serving for a fresh twist.
- Chop Uniformly: Tiny, even pieces give a better mouthfeel and more consistent flavor.
Customization Ideas
Home cooking thrives on adaptability. Build your own signature pepperoncini relish by experimenting:
- Use Different Peppers: Try banana peppers for a milder result or serranos for more heat.
- Swap Onion Varieties: Use sweet white onion for a gentler onion note.
- Add Spices: Red pepper flakes or mustard seeds can provide extra kick.
- Substitute Sweetener: Honey or agave syrup work in place of granulated sugar.
- Vary Vinegars: Apple cider vinegar gives a fruity depth, while white wine vinegar softens the tang.
Storing Your Relish
Pepperoncini relish will keep well if stored properly, maintaining both flavor and crunch.
- Refrigeration: Transfer the cooled relish to a clean jar or airtight container. Ensure the vegetables are covered by the pickling liquid. Store in the fridge for up to 2 weeks.
- Freezing: Place relish in a freezer-safe container, leaving space for liquid expansion. Freeze for up to 6 months. Thaw in the refrigerator overnight before use.
- Serving Prep: Always use a clean spoon to scoop, which helps prevent spoilage.
Troubleshooting and FAQ
Why is my relish watery?
Excess moisture from the peppers or failing to drain jarred pepperoncini can cause this. Try draining or patting dry next time.
My relish is too tangy—what do I do?
Mix in a pinch more sugar or stir in some chopped roasted red pepper to balance acidity.
Can I can this relish?
Home preservation is possible, but you must use a tested recipe meant for water bath canning. For everyday use, refrigeration is safest.
Can I make it salt-free or sugar-free?
Omit sugar for a sharper flavor and swap salt for a potassium-based alternative. Remember, the relish may taste a bit different.
Recipe at a Glance
Here’s a snapshot for easy reference:
| Quantity | Ingredient |
|---|---|
| 2 cups | Pepperoncini peppers |
| 1 | Red bell pepper |
| 1 | Yellow bell pepper |
| 1/2 cup | Red onion |
| 2 cloves | Garlic |
| 1-2 tsp | Jalapeno (optional) |
| 3/4 cup | White vinegar |
| 2 tbsp | Sugar |
| 1 tbsp | Salt |
| 1 tsp | Black pepper |
| 1 tsp | Celery seed |
Homemade Pepperoncini Relish: The Finishing Touch
A jar of pepperoncini relish on the table means even simple food can feel festive. This easy preparation turns pantry ingredients into a condiment ready to spark up everyday meals or special gatherings. The customization possibilities invite you to make it your own, and the make-ahead convenience means you’re always one spoonful away from a pop of flavor.
Keep a batch in your fridge, explore different pairings, and enjoy discovering how this bright relish can transform your go-to dishes.
Pepperoncini Relish
This pepperoncini relish is so easy to make at home! The spicy mixture is the perfect topping. Try it on meats, sandwiches, hot dogs, and more!
Ingredients
- 3/4 cup white sugar
- 1 teaspoon celery seed, toasted (or 1/4 cup finely diced fresh celery)
- 2 cups finely diced pepperoncini peppers, stems removed (about 12 peppers)
- 1 cup finely diced red onion
- 1 cup white vinegar
- 1/4 teaspoon black pepper
- 1/3 cup sliced tamed jalapeno peppers
- 1/2 red bell pepper, seeded and finely chopped
- 1/2 yellow bell pepper, seeded and finely chopped
- 1 teaspoon salt
- 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.