A tangy, crunchy condiment perfect for burgers, hot dogs, sandwiches, tacos, or cheese boards. Bright, bold, and slightly sweet with a kick of heat!
🧂 Ingredients
Scale for 1x recipe (yields ~2.5 cups)
1 cup apple cider vinegar
1/3 cup granulated sugar
1/2 tsp salt
2 cups sweet bell peppers (red, yellow, or orange), finely chopped
1 cup red onion, finely chopped
1–2 jalapeños, seeded and minced (optional, for heat)
1/2 tsp mustard seeds (optional)
1/4 tsp celery seed (optional)
Pinch of red pepper flakes (optional)
🍳 Instructions
Step 1: Chop the Veggies
Finely chop bell peppers, red onion, and jalapeños using a knife or food processor for speed and uniform texture.
Step 2: Boil the Brine
In a medium saucepan, combine:
Vinegar
Sugar
Salt
Mustard seeds, celery seed, and red pepper flakes (if using)
Bring to a boil, stirring until sugar dissolves.
Step 3: Simmer the Vegetables
Add the chopped vegetables to the brine. Reduce heat and simmer uncovered for 5–7 minutes until just tender but still vibrant.
Step 4: Cool & Store
Remove from heat. Let cool slightly, then transfer the mixture to clean glass jars. Seal and refrigerate for at least 4 hours (preferably overnight) to let flavors develop.
🧊 Storage
Store refrigerated for up to 2 weeks.
For longer shelf life, use sterilized jars and water-bath canning.
🌮 Serving Ideas
Slather on burgers or brats
Spoon over grilled chicken or pork
Mix into tuna or egg salad
Add to wraps, tacos, or grain bowls
Serve with cream cheese and crackers