Pepper Onion Relish

No ratings yet

A lightly sweet, tangy relish made with red and green bell peppers and onions. This colorful condiment is perfect for burgers, sausages, and more.

Prep Time10

Cook Time10

Canning time10

Total Time30

Course: Relish

Cuisine: American

Keyword: onion relish, pepper relish

Servings: servings, makes about 4 pints

Equipment

Water Bath Canner

Ingredients

5 cups red bell peppers chopped into ¼-inch dice (from 3–4 lbs as purchased)
5 cups green bell peppers chopped into ¼-inch dice (from 3–4 lbs as purchased)
1½ cups onion chopped into ¼-inch dice (from about 1½ lbs)
6 cups white or cider vinegar 5% acidity
1½ cups sugar
2 tablespoons canning salt

Instructions

Wash peppers and onions. Remove stems and seeds from the peppers, then chop all vegetables into uniform ¼-inch dice.
Prepare a water bath canner and sterilize jars, lids, and rings.
In a large pot, combine vinegar, sugar, and salt. Bring to a boil over high heat. Add chopped vegetables and return to a boil, then reduce heat and simmer for 5 minutes. Stir frequently to ensure all vegetables are coated in hot brine.
Use a slotted spoon to pack hot vegetables into jars, leaving ½ inch headspace. Ladle hot brine over the vegetables, ensuring all contents are submerged and maintaining ½ inch headspace.
Debubble, adjust headspace, wipe rims, and cap with two-part canning lids.
Process in a boiling water bath canner for 10 minutes, adjusting for altitude.
Let jars cool undisturbed for 12–24 hours. Check seals before storing.

Notes

Altitude Adjustments are as follows:

0–1,000 ft: 10 minutes
1,001–6,000 ft: 15 minutes
Above 6,000 ft: 20 minutes

Nutrition