Sweet Bell Pepper Relish
A sweet pepper relish provides a versatile condiment for burgers, hot dogs, and dips, while also preserving fresh bell peppers.
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Instructions
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Wash and halve peppers, remove seeds and ribs, then cut into large chunks (approximately 6 pounds).
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Finely chop about two-thirds of the peppers and grind the remaining portion.
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Coarsely chop half of the onions, then grind the remaining onions with the peppers.
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Combine all peppers and onions with salt in a large bowl, toss, cover with ice, and refrigerate for 3 hours.
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Drain and rinse the pepper-onion mixture, squeezing out excess moisture.
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In a large nonreactive pot, combine both vinegars, sugar, mustard seeds, and paprika (if using).
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Add the drained vegetable mixture to the pot, bring to a boil, then simmer uncovered for 50-60 minutes until thickened, stirring occasionally.
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Start simmering water in a saucepan for lids; keep lids hot.
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Fill a canning kettle halfway with water, add jars, and bring to a boil; then remove and drain jars.
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Ladle hot relish into hot, drained jars, leaving 1/2-inch headspace; wipe jar rims clean.
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Place hot lids on jars and screw on rings firmly but not too tightly.
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Place filled jars in the canner, ensuring water covers jars by at least 1 inch. Bring to a boil, cover, and boil gently for 10 minutes.
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Carefully remove jars to a rack to cool.
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After cooling, check seals; refrigerate unsealed jars for use within three months. Label sealed jars, storing for up to 12 months in a cool, dry place.