Ingredients:

  • large Red Bell Peppers, cored, seeded, finely diced
  • large Yellow Bell Peppers, cored, seeded, finely diced
  • medium White Onion, finely minced
  • cup Apple Cider Vinegar
  • cup Granulated Sugar
  • teaspoon Fine Sea Salt
  • teaspoon Yellow Mustard Seeds
  • /2 teaspoon Celery Seeds
  • /4 teaspoon Turmeric Powder
  • /4 teaspoon Red Pepper Flakes (Optional)

Instructions:

  1. Finely dice all the bell peppers and mince the onion. Precision in dicing ensures even cooking.
  2. In a large, heavy-bottomed saucepan, combine the diced peppers, onion, apple cider vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, and pepper flakes (if using).
  3. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
  4. Once boiling, reduce the heat immediately to a steady, medium-low simmer. Do not cover the pot.
  5. Cook uncovered for 45–55 minutes. The liquid should reduce significantly, and the peppers should soften but still retain a slight, pleasant bite (al dente).
  6. The relish is ready when it looks glossy and thick enough to coat the back of a spoon heavily. If it looks too watery, increase the heat slightly for the last 5 minutes of cooking.
  7. Remove the pan from the heat and allow the relish to cool in the saucepan for about 15 minutes before transferring it to clean jars or a storage container.
  8. Once completely cool, seal the container and store in the refrigerator. The flavour develops beautifully overnight.