Smoky Honey Cumin Pickled Pepper And Onion Relish

Looking for a condiment that will elevate your next meal? This Smoky Honey Cumin Pickled Pepper and Onion Relish is a vibrant, tangy, and slightly sweet creation that’s incredibly versatile. The gentle char on the peppers and onions, combined with the warm spices and honeyed glaze, creates a complex flavor profile that’s both addictive and refreshing. It’s perfect alongside grilled meats, cheeses, tacos, or even stirred into yogurt for a unique breakfast treat. This relish isn’t just a condiment; it’s a flavor experience!

What You’ll Need

• 2 large red bell peppers (≈300 g / 10.5 oz): Red bell peppers offer a natural sweetness and vibrant color. Choose peppers that are firm, with smooth, shiny skin. The sweetness balances the acidity of the vinegar and the spice of the cumin and paprika.
• 1 large yellow onion (≈200 g / 7 oz): Yellow onions provide a foundational savory flavor. Thinly slicing them ensures they pickle evenly and absorb the delicious glaze.
• 250 ml (1 cup) apple cider vinegar: Apple cider vinegar is crucial for the pickling process, providing the necessary acidity to preserve the vegetables and create that signature tangy flavor. Its fruity notes complement the sweetness of the honey and sugar.
• 150 g (¾ cup) granulated sugar: Granulated sugar balances the acidity of the vinegar and enhances the overall flavor profile. It also contributes to the glaze’s texture.
• 1 tsp (5 g) kosher salt: Kosher salt is preferred for its clean flavor and larger crystals, which help draw out moisture from the vegetables. It’s essential for seasoning and preservation.
• 1 tsp (2 g) smoked paprika: Smoked paprika is the key to the ‘smoky’ element of this relish. It adds a deep, rich flavor that mimics the taste of grilled or roasted peppers.
• ½ tsp (1 g) ground cumin: Ground cumin brings a warm, earthy flavor that complements the sweetness and smokiness. It adds depth and complexity to the relish.
• 2 tbsp (30 ml) honey: Honey adds a natural sweetness and a beautiful glossy sheen to the relish. Its floral notes enhance the overall flavor profile.
• 1 tbsp (15 ml) water: Water helps dissolve the sugar and honey, creating a smooth and consistent pickling liquid.
• 1 tbsp (15 ml) vegetable oil: Vegetable oil is used for lightly charring the peppers and onions, adding a subtle smoky flavor and enhancing their texture.
• 1 tsp (5 g) toasted sesame seeds, for garnish: Toasted sesame seeds provide a delightful nutty crunch and visual appeal. Toasting them enhances their flavor and aroma.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few simple substitutions:

• Apple Cider Vinegar: White wine vinegar or rice vinegar can be used as a substitute, though they will impart a slightly different flavor.
• Granulated Sugar: Brown sugar can be used for a richer, molasses-like flavor.
• Smoked Paprika: Regular paprika can be used, but you’ll miss out on the smoky flavor. Consider adding a drop of liquid smoke for a similar effect.
• Honey: Maple syrup or agave nectar can be used as a vegan alternative.

Detailed Instructions for Smoky Honey Cumin Pickled Pepper and Onion Relish

1. Prepare the Vegetables: Slice the red bell peppers into strips approximately ¼ inch wide and 2-3 inches long. Thinly slice the yellow onion – aim for slices about ⅛ inch thick. Consistent slicing ensures even cooking and pickling.
2. Char the Peppers and Onions: Heat the vegetable oil in a wide skillet over medium-high heat. Once shimmering, add the pepper strips and onion slices. Toss frequently to coat them in the oil. The goal isn’t to fully cook them, but to develop a light char on the edges. This charring is crucial for the ‘smoky’ element of the relish. Continue tossing and cooking for 3-4 minutes, watching carefully to prevent burning. You want a subtle smoky brown, not black.
3. Make the Pickling Liquid: While the vegetables are charring, combine the apple cider vinegar, granulated sugar, kosher salt, smoked paprika, ground cumin, honey, and water in a small saucepan. Bring the mixture to a gentle boil over medium heat, stirring constantly until the sugar is completely dissolved. Once boiling, reduce the heat to low and simmer for 2 minutes. This short simmer allows the honey and cumin to infuse the vinegar and slightly thicken the glaze.
4. Combine and Pickle: Carefully transfer the charred peppers and onions to a clean, sterilized 750ml (1 qt) glass jar. Sterilizing the jar is essential for safe long-term storage. Pour the hot honey-cumin pickling liquid over the vegetables, ensuring they are completely submerged. Use a clean spoon or fork to gently press down on the vegetables if needed.
5. Seal and Cool: Seal the jar tightly with a lid. Let the jar cool to room temperature (approximately 30 minutes) before refrigerating. Cooling allows the flavors to begin melding and prevents condensation from forming inside the jar.
6. Refrigerate and Mature: Refrigerate the relish for at least 4 hours, but preferably overnight. This resting period is vital. It allows the flavors to fully develop and the pickling liquid to penetrate the vegetables, creating that characteristic glossy sheen and tangy-sweet taste.
7. Serve and Garnish: When ready to serve, spoon the relish into a small bowl or ramekin. Drizzle a small amount of the leftover pickling liquid over the top for extra glaze. Sprinkle with toasted sesame seeds for a beautiful visual contrast and a subtle nutty flavor.

Why Charring Matters: Unlocking Smoky Flavor

The initial charring step isn’t just about aesthetics; it’s the foundation of the relish’s signature smoky flavor. The Maillard reaction, a chemical reaction between amino acids and reducing sugars, occurs when the vegetables are exposed to high heat. This reaction creates hundreds of flavor compounds, contributing to the complex, savory, and slightly caramelized taste that sets this relish apart. Without the char, you’d have a sweet and tangy pickle, but it would lack the depth and intrigue of a truly smoky relish.

Sterilizing Your Jar: Ensuring Food Safety

Proper sterilization of the glass jar is paramount when making any pickled product. This eliminates harmful bacteria and molds that could cause spoilage. To sterilize, wash the jar and lid thoroughly with hot, soapy water. Then, place the jar (and lid) in a large pot, cover with water, and bring to a boil. Boil for 10 minutes. Carefully remove the jar and lid with tongs and allow them to air dry completely before filling. Do not reuse lids.

Flavor Variations and Additions

While this recipe is delicious as is, feel free to experiment with flavor variations! Consider adding a pinch of red pepper flakes for a touch of heat, a clove of minced garlic to the pickling liquid for extra savory depth, or a sprig of fresh thyme during the simmering process for an herbaceous note. You could also substitute different types of peppers, such as jalapeños or serranos, for a spicier relish.

Serving Suggestions: Beyond the Spoon

This Smoky Honey Cumin Pickled Pepper and Onion Relish is incredibly versatile. It’s fantastic served alongside grilled meats, roasted vegetables, or creamy cheeses. Use it as a topping for tacos, sandwiches, or burgers. It also adds a vibrant kick to scrambled eggs or avocado toast. Don’t be afraid to get creative and explore different pairings!

Frequently Asked Questions

How long will this relish last?

Properly stored in an airtight container in the refrigerator, this relish will last for up to 2-3 weeks. The flavor may continue to develop and intensify over time.

Can I use a different type of vinegar?

While apple cider vinegar is recommended for its subtle sweetness and fruity notes, you can experiment with other vinegars like white wine vinegar or rice vinegar. Keep in mind that the flavor profile will change accordingly.

Can I make a larger batch?

Yes, you can easily double or triple the recipe. Just be sure to use a larger jar and adjust the cooking time accordingly.

Enjoy this vibrant and flavorful Smoky Honey Cumin Pickled Pepper and Onion Relish! It’s a delightful addition to any meal. Don’t forget to save this recipe to Pinterest for later!

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