Homemade Pepper Relish

Ingredients

4 cups mixed bell peppers thinly sliced (a mix of red, yellow, and orange is recommended)
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
Hot peppers (e.g., jalapeños, habaneros) optional, for a spicy version
Red pepper flakes optional, for extra heat

Directions

Add the 4 cups of sliced bell peppers and 2 large sliced onions to a large, non-reactive bowl (glass or stainless steel). Set aside.

In a saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, salt, and black pepper.

Bring the brine to a rolling boil over medium heat, stirring occasionally until the sugar is completely dissolved and the liquid is clear.

Carefully pour the hot vinegar mixture over the sliced peppers and onions in the bowl. Stir thoroughly to ensure all the vegetables are evenly coated.

Let the mixture cool to room temperature on the counter. Once cool, transfer it to airtight jars. For the best flavor, refrigerate for at least 24 hours before serving to allow the flavors to meld.