Sweet Harvest Pepper Onion Relish

nellie rickey


My daughter Tracy found this recipe in the paper and shared it with me when we visited..I made a batch and it is now a staple in my gift baskets at christmas..it is october and the recipiants know it is there..but they will just have to wait lol

★★★★★ 1 vote
13 pints
30 Min
1 Hr


5-14.5 can(s)
chopped tomatoes..drained
bell peppers.2 red.2.yellow.2 green
6 c
2 Tbsp
1-2 tsp
crushed red pepper flakes..i used 1 tsp
jalepenos..seeded and no membrane
3 medium
2 c
white vinegar
2 box
pectin..1.75 oz. a piece


1Chop all vegetables..I use the vidalia chopper for everything but the jalepenos..they need to be minced..this chopper presents in uniform sizes..you can also use a food processor..once veggies are done it goes quickly
2Put all in one large pot..leave out pectin for now..bring to boil and reduce heat and simmer for one hour..now add pectin and boil one minute
3Pour hot relish into hot sterilized jars.( I seen a hint to even keep your jars in the oven on 200 until ready) I used half pints..leave about 1/2 inch on top for head room...mine made 13 half pints
4Place lids and rings on jar..do not over tighten..I used the open kettle method and turn the jars over to heat the lid and they all sealed well..now if you like to water bath..then put them in the canner or large pot with a rag at bottom..just make sure you cover for 2 inches..process 10 minutes

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