Print: Pickled Pepper and Onion Relish

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.

Prep

17 min

Cook

94 min

Servings

Difficulty

Hard

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

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.
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.
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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/pickled-pepper-and-onion-relish