Pickled Pepper and Onion Relish

SUBMITTED BY: Diva Dawn

"This recipe is great on anything that you would put relish on. It's great on brats, hotdogs, and hamburgers. The ingredients are very simple and consist of bell peppers and onions. Great for using up all those end of the season peppers. If you like it hot, you can add jalapeno peppers for a little spice."

PREP TIME	30 Min
COOK TIME	40 Min
READY IN	5 Hrs 10 Min

SERVINGS & SCALING

Original recipe yield: 6 quart jars

USMETRIC

About scaling and conversions

INGREDIENTS

3 large onions, cut into thin slices
8 large green bell peppers, cut into thin strips
3 jalapeno peppers, seeded and minced (optional)
6 tablespoons pickling spice
2 cups white sugar
1 teaspoon salt
2 cups apple cider vinegar

READ REVIEWS (1)

DIRECTIONS

Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.

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REVIEWS

Reviewed on Oct. 17, 2007 by chefsazy

This is a nice recipe. I followed it to pickle my end-of-season peppers from my garden. I used mostly cherry peppers, Anaheim and jalapeño peppers, mixed in with some red bell pepper, finger carrots and lots of onions. Thanks for the recipe!

1 user found this review helpful