Pepper Relish
📜 Collection: Burcea Collection | ✍️ Attribution: Unattributed | 📂 Category: Preserves A delightful and tangy homemade pepper relish featuring green peppers, tomatoes, and onions. Perfect for canning and adding a zesty kick to your favorite dishes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 15 mins | 15 mins | 12 servings |
🔪 Key Equipment
- Knife
- Cutting board
- Bowl
- Strainer
- Saucepan
- Canning jars
Ingredients
Vegetables
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 large | Green peppers | Seeds removed |
| 3 large | Tomatoes | Chopped |
| 1 | Red pepper | Seeds removed |
| 3 large | Onions | Chopped |
Brine and Spices
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Vinegar | None |
| 1 1/4 cups | Sugar | None |
| A little | Mustard seed | None |
| A little | Celery seed | None |
| 1 tbsp | Salt | None |
Instructions
Step 1: Prep and Soak
- Remove seeds from the 3 large green peppers and 1 red pepper, then chop all peppers, 3 large tomatoes, and 3 large onions.
- Cover the chopped vegetables with boiling water, let stand for 15 minutes, and drain. Repeat this process 2 or 3 times to remove bitterness and soften the vegetables.
Step 2: Simmer and Can
- Mix together the drained vegetables, 3/4 cup vinegar, 1 1/4 cups sugar, a little mustard seed, a little celery seed, and 1 tbsp salt.
- Boil for 15 minutes until well combined and slightly thickened, then pack into sterile jars and can.
💡 Make-Ahead & Storage: Store sealed canned jars in a cool, dark place for several months. Once opened, keep refrigerated.
Original Recipe Scan
