Reviewed: Sep. 7, 2012

Flavor was decent but somehow I expected something different - perhaps with tomatoes it would be better. In addition to that the pickling spice that I used was very hard and did not soften after being canned for almost a year now. Probably won't make again.

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1 user found this review helpful

Reviewer:

MADFORGOLD

Cooking Level: Expert

Home Town: Tonawanda, New York, USA

Living In: Grand Island, New York, USA

Reviewed: Aug. 12, 2012

just finished making this,for me it only made 3 pints.

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Reviewer:

smittysgirl0406

Cooking Level: Professional

Reviewed: Jan. 15, 2012

We had so many peppers during the summer I knew we needed a quick but tastey use for them. We've used this relish on hot dogs, mixed it into muffuletta spread, stuffed into portabellas , adds great flavor to cream cheese when using for a dip.

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5 users found this review helpful

Reviewer:

robinsnestdelights

Cooking Level: Intermediate

Home Town: Auburn, California, USA

Living In: Kingsport, Tennessee, USA

Reviewed: Oct. 14, 2011

My family loves this we will be making it every year.

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5 users found this review helpful

Reviewer:

Charlene

Cooking Level: Expert

Home Town: Roberts, Wisconsin, USA

Living In: Milaca, Minnesota, USA

Reviewed: Jul. 24, 2011

This was a good recipe. Recipe yielded less for me than stated, but that wasn't a problem. As well, you need to add a lot of hot peppers if you want to spice it up. I added 6 jalapeno peppers, and couldn't even taste them. I like things spicy, so if I make it again, I might try replacing all the bell peppers with jalapeno's. We use it on every burger and dog this summer so far, and will have to make more soon!

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7 users found this review helpful

Reviewer:

Dart_North

Cooking Level: Intermediate

Living In: Prince Rupert, British Columbia, Canada

Reviewed: Sep. 27, 2010

I was happy with the results but wondered if the pickling spices will soften up or if they should have gone into a cheese clothe bag & removed after cooking? Also this recipe doubled makes 7 pint jars.

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14 users found this review helpful

Reviewer:

Cooking karla

Reviewed: Sep. 11, 2010

I made this recipe and after sampling it wished I had only put 2 T of pickling spice in it. Way too much corriander seed, so it overwhelmed the star of the recipe...peppers and onions! To save the relish I added 3 cups of diced cherry tomatoes. For a great dip, mix the altered relish with cream cheese and serve with crackers or tortilla chips.

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12 users found this review helpful

Reviewer:

Jena-licous

Cooking Level: Expert

Reviewed: Jul. 4, 2010

Made this wonderful relish yesterday from garden grown peppers and it came out fantastic! After canning, we had a little extra left over so we fired up the grill and made some burgers and put the relish on them and YUMMM! I added 1/2 white sugar and 1/2 light brown sugar. Thanks for a great recipe! rs

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11 users found this review helpful

Reviewer:

wottaguy

Reviewed: Apr. 9, 2010

I am preparing this just to serve as a side for a hot dog grill party, I was wondering if I still need to heat it for 30 minutes even though I'm not canning it, or if it will be fine to just serve it?

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27 users found this review helpful