Sweet Bell Pepper Relish

Sweet Bell Pepper Relish
Diana Rattray
Prep: 25 mins
Cook: 70 mins
Total: 95 mins
Servings: 80 servings
Nutritional Guidelines (per serving)
53 Calories
0g Fat
13g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 80
Amount per serving
Calories 53
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 357mg 16%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 0%
Protein 0g
Calcium 2mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This yummy sweet relish makes a delicious topping for deviled eggs and other appetizers, or add a little to meatloaf or burgers for extra flavor. A mixture of coarsely and finely ground vegetables gives the relish the perfect texture. Spoon some of this sweet pepper relish over a block of room temperature cream cheese and serve it with crackers or sturdy chips. It's also delicious with scrambled eggs and hash browns for breakfast. In the South, it's often served with pinto beans and ham.


  • 20 large bell peppers (red, yellow, orange, green)
  • 1 1/2 pounds sweet onions
  • 1/4 cup canning salt (or pickling salt)
  • 5 cups granulated sugar
  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 1 tablespoon yellow mustard seeds
  • Optional: 1 tablespoon sweet Hungarian paprika

Steps to Make It

  1. Gather the ingredients.

  2. Wash the peppers, slice them in half lengthwise, and remove the seeds and ribs. Cut the peppers into large chunks; you should have about 6 pounds of chunks.

  3. Finely chop about 1/2 to 2/3 of the peppers. Grind or finely chop the remaining peppers using a food grinder or food processor.

  4. Coarsely chop about half of the onions and add the remaining onions to the grinder or food processor.

  5. Combine the chopped and ground peppers and onions in a large bowl with the salt; toss to mix thoroughly. Cover with ice and let stand for 3 hours.

  6. Drain and rinse the bell pepper and onion mixture, squeezing to get as much moisture out as possible.

  7. In a large nonreactive kettle, combine the two kinds of vinegar, sugar, mustard seeds, and paprika, if using. Add the well-drained pepper mixture and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 50 to 60 minutes, until thickened. Stir occasionally.

  8. Meanwhile, fill a boiling water bath canning kettle about half full. Add the canning jars (1-pint size) to the water and bring to a boil. Reduce heat to low and keep jars hot.

  9. In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the lids in hot water until you're ready to use them.

  10. When the pepper mixture is finished cooking, ladle into the hot drained jars, leaving 1/2-inch headspace.

  11. With a damp clean cloth, wipe any spills or drips from the threads and rims of the jars.

  12. Using tongs, lift lids from the water and let any excess drip water off of them; place on the clean jar rims. Screw on the jar rings firmly but not too tightly.

  13. Lift jars into the canner. The water should be at least 1 inch above the jars. If it isn't, add more hot water. Bring the water to a boil, cover, and boil gently for 10 minutes.

  14. Remove the jars to a rack to cool.

  15. Check for seals. If any jars did not seal, refrigerate the relish and use it in the next three months.


  • Label your sealed jars with the contents and date. The canned relish will keep for a year stored in a dark, cool place. 

Time Adjustments for Altitudes Above 1,000 Feet

  • 1,001 to 3,000 feet: Add 5 minutes to the processing time.

  • 3,001 to 6,000 feet: Add 10 minutes to processing time.

  • 6,001 to 8,000 feet: Add 15 minutes to the processing time.