This pickled pepper and onion relish recipe is great on anything that you would put relish on: brats, hot dogs, 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 jalapeño peppers for a bit of spice.
Ingredients
- 8 large green bell peppers , cut into thin strips
- 3 large onions , cut into thin slices
- 3 jalapeño peppers , seeded and minced
- 2 cups white sugar
- 2 cups apple cider vinegar
- 6 tablespoons pickling spice
- 1 teaspoon salt
Instructions
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1
Place bell pepper, onion, jalapeño pepper, sugar, vinegar, pickling spice, and salt into a large saucepan over high heat: bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.
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2
Pack pepper mixture into hot, sterilized canning jars, filling with hot vinegar within ¼ inch of the top. Top with a sterilized lids and screw rings on tightly.
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3
Place jars into a canner or large stockpot, and cover with 2 inches of water: bring to a boil. Reduce heat to medium, and simmer for 30 minutes. Cool. Refrigerate after opening.
Nutrition Facts
Per serving
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