This yummy sweet relish makes a delicious topping for deviled eggs and other appetizers, or add a little to a meatloaf or burgers for extra flavor. Spoon some of this sweet pepper relish over a block of room temperature cream cheese and serve it with crackers or sturdy chips.
A mixture of coarsely and finely ground vegetables gives the relish the perfect texture.
- 20 large bell peppers (red, yellow, orange, green)
- 1 1/2 pounds sweet onions
- 1/4 cup canning or pickling salt
- 5 cups granulated sugar
- 2 cups white vinegar
- 2 cups cider vinegar
- 1 tablespoon yellow mustard seeds
- 1 tablespoon sweet Hungarian paprika, optional
- Wash 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.
- Finely chop about half to two-thirds of the peppers. Grind or finely chop the remaining peppers using a food grinder or food processor.
- Coarsely chop about half of the onions and add the remaining onions to the grinder or food processor. 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.
- Drain and rinse the bell pepper and onion mixture, squeezing to get as much moisture out as possible.
- 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.
- 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.
- 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.
- When the pepper mixture is finished cooking, ladle into the hot drained jars, leaving 1/2-inch headspace.
- With a damp clean cloth, wipe any spills or drips from the threads and rims of the jars.
- 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.
- 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.
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.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|