Pear Relish

Pear Relish

Travis Deck

"This is a great topping for hot dogs, or even tortilla chips. A great way to use extra pears."
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Ingredients

3 h 10 m servings 19 cals
Serving size has been adjusted!
Original recipe yields 192 servings

Nutrition

  • Calories:
  • 19 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.
  2. Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.
  3. Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.
  4. Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.
  6. Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Reviews

Read all reviews 13
  1. 14 Ratings

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Most helpful positive review

A version of this recipe has been in the family cook book for at least 4 generations. We are incapable of eating pork chops without it! The only differences are that we peel, core and grind the ...

Most helpful critical review

I thought it was good. We love spicy food, so I threw in more jalapeños and a some Serrano peppers that I had grown. I thought the mustard over-powered all the other favors and I even skimped on...

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A version of this recipe has been in the family cook book for at least 4 generations. We are incapable of eating pork chops without it! The only differences are that we peel, core and grind the ...

This is one of the best relishes I've tasted. Is like a hot mustard sauce and is great on everything. (chcken, hamburgers, crackers, pretzels) I can't stop eating it. Have made it all weekend as...

Love this relish. Just the right amount of sweet & sour. The only changes I made were to add 1 and a half large red bell peppers which gave it nice color and doubled the jalapeno peppers becau...

I made this recipe as is for the first batch and with a little extra jalapeño for the second batch. I peeled and chopped my pears first before I cooked them. I did not chop them up in the food ...

I really liked this relish. I've had it on sandwiches and it adds a nice extra to the sandwich. A little sweet, but not too much.

Excellent! By the recipe except added green, yellow, & red peppers for a little variety.

Just made my second batch! It's delicious and wonderful on all types of beans and on pork! I used a mix of colored bell peppers for added color plus a little extra hot pepper.

I thought it was good. We love spicy food, so I threw in more jalapeños and a some Serrano peppers that I had grown. I thought the mustard over-powered all the other favors and I even skimped on...

this recipe is also good in potato salad.

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