Spicy Carrot Pepper Relish (Sweet & Tangy Preserved Salad)

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Spicy Carrot Pepper Relish (Sweet & Tangy Preserved Salad)

This vibrant, jarred carrot relish is a bold mix of shredded carrots, peppers, herbs, and spices. It’s slightly sweet, tangy, and mildly spicy—perfect as a side dish, sandwich topping, or condiment. The bright colour and fresh crunch make it both visually appealing and incredibly flavourful.

Ingredients

  • 6 cups grated carrots
  • 2 cups finely chopped bell peppers (red/yellow/green)
  • 1 cup chopped onions
  • 3–4 cloves garlic (minced)
  • 1–2 hot peppers (optional, finely chopped)
  • 1 cup vinegar (white or apple cider)
  • ½ cup sugar (adjust to taste)
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp turmeric (for color and health benefits)
  • ½ cup vegetable oil
  • 2 tbsp chopped fresh herbs (parsley or dill)

Instructions

  1. Prepare the vegetables:
    Wash, peel, and grate the carrots. Finely chop peppers, onions, garlic, and herbs.
  2. Combine base ingredients:
    In a large bowl, mix carrots, peppers, onions, garlic, and hot peppers.
  3. Make the dressing:
    In a saucepan, combine vinegar, sugar, salt, oil, and spices. Heat gently until sugar dissolves (do not boil heavily).
  4. Mix and marinate:
    Pour the warm dressing over the vegetable mixture. Stir thoroughly to coat everything evenly.
  5. Resting time:
    Let the mixture sit for 2–4 hours at room temperature, allowing flavors to meld.
  6. Jar it up:
    Transfer the mixture into clean, sterilized jars. Press down slightly to remove air pockets.
  7. Storage:
    Seal and refrigerate. For longer preservation, you can process jars in a water bath for 10–15 minutes.

Description Notes

  • Texture: Crunchy yet slightly softened from the marinade
  • Flavor: A balance of sweet, tangy, and mildly spicy
  • Color: Bright orange with flecks of green and red
  • Best served chilled or at room temperature

Tips for Best Results

  • Use fresh, firm carrots for maximum crunch
  • Adjust sugar and vinegar to match your preferred sweetness/tanginess
  • Add mustard seeds or cumin seeds for extra depth
  • Let it sit overnight for even better flavor
  • Always use sterilized jars to prevent spoilage
  • If you like heat, increase the amount of hot peppers

Servings

  • Makes approximately 5–6 jars (medium size)
  • Serves about 10–12 people as a side or condiment

Nutritional Information (per serving approx.)

  • Calories: 120
  • Carbohydrates: 12g
  • Sugars: 8g
  • Fat: 7g
  • Fiber: 3g
  • Protein: 1g
  • Vitamin A: High (from carrots)
  • Vitamin C: Moderate (from peppers)

Health Benefits

  • Rich in antioxidants: Carrots provide beta-carotene, great for eye health
  • Supports immunity: Vitamin C from peppers boosts immune function
  • Digestive support: Vinegar can aid digestion
  • Low in calories: A healthy addition to meals without adding excess calories
  • Heart-friendly: Contains healthy fats (if using good-quality oil)

Q&A 

Q: How long does this relish last?
A: In the refrigerator, it lasts up to 2–3 weeks. If properly canned, it can last several months.

Q: Can I reduce the sugar?
A: Yes, but it may affect the balance of flavors. Try reducing gradually and taste as you go.

Q: Can I skip the oil?
A: You can, but the oil helps carry flavor and improves texture.

Q: What can I serve this with?
A: It pairs well with grilled meats, sandwiches, rice dishes, or even as a topping for wraps.

Q: Can I use other vegetables?
A: Absolutely! You can add cabbage, zucchini, or even green beans for variation.

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