I’m a sweet relish girlie.
When it comes to tuna salad, egg salad and deviled eggs, I reach for the sweet relish.
For hot dogs and bratwurst, however, I like my relish savory or spicy.
That’s where this triple pickled pepper relish comes in. It’s got just the right amount of tang and spice to fit my tastes for a good hot dog or brat.
Making the Triple Pickled Pepper Relish
For this triple pickled pepper relish, you need, well, at least three different types of pickled peppers.
How spicy or mild you want it depends on the peppers you grab. I used banana peppers and pepperoncinis, which are more tangy than spicy. I did use pickled jalapenos, but the “slightly tamed” version that isn’t so spicy.
This recipe would also taste good with cherry peppers or sweety drop peppers. You can experiment with different types, but I really liked the combo of pepperoncini, banana and jalapeno peppers.
Storing your Relish
I found these great jars on Amazon to store things like this relish in the fridge. They are marketed for overnight oats, but I’ve used them for a ton of different things.
The lid locks easily and keeps things fresh for at least a week, if not longer.
RELATED: Honey Jalapeno Skillet Corn
If your the type of person to can things, this would be an easy recipe to can. I’m not that sophisticated (and I’m scared of pressure canning) so I can’t provide the information for you.
If you’re not a canner, you can use a normal tupperware dish or ziploc baggie to store this relish in the fridge. I don’t recommend eating on it after a week if that’s the case, though.
In the end, this relish is tangy, slightly spicy and a great topper for a hot dog at a cookout. Give it a try and let me know what you think!
Triple Pickled Pepper Relish
A tangy relish made with three different types of pickled peppers.
Ingredients
Directions
- Roughly chop red and yellow bell peppers into chunks. Add to a food prcoessor with garlic and pulse until roughly diced. Don’t pulse for too long, only a few seconds.
- Add pepperoncini, pepperoncini juice, banana peppers, jalapenos, salt and pepper to food processor. Pulse until minced.
- Put relish into jars and refrigerate until ready to serve. Keeps up to a week in the fridge.
