Homemade Sweet Bell Pepper Relish

Sweet Bell Pepper Relish
Sweet Bell Pepper Relish. Diana Rattray
  • 95 mins
  • Prep: 25 mins,
  • Cook: 70 mins
  • Yield: 5 to 6 Pints (80 Servings)
Ratings (27)

This flavorful sweet relish makes a delicious topping for cream cheese and crackers or deviled eggs, or add a little to a meatloaf or burgers for extra flavor.

Related
Sweet and Hot Corn Relish
Jalapeño Pepper Jelly

What You'll Need

  • 20 large bell peppers, red, yellow, orange, green, stems and seeds removed, about 6 pounds
  • 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

How to Make It

  1. Wash peppers and cut them into large chunks; you'll have about 6 pounds of chunks.
  2. 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.
  3. 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.
  1. Drain and rinse the bell pepper and onion mixture, squeezing to get as much moisture out as possible.
  2. In a large nonreactive kettle, combine the two vinegars, 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.
  3. 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.
  4. In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the lids in the hot water until you're ready to use them.
  5. When the pepper mixture is finished cooking, ladle into the hot drained jars, leaving 1/2-inch headspace.
  6. With a damp clean cloth, wipe any spills or drips from the rims of the jars.
  7. Using tongs, lift lids from the water and let excess drip off of them; place on the clean jar rims. Screw on the jar rings firmly but not too tightly.
  8. Lift jars into the canner. Bring to a boil, cover, and boil gently for 10 minutes.

Makes about 5 to 6 pints.