Pepper and Onion Relish
I love this kind of "condiment" to add to the table for a flavor zing when serving "Plain" meats like baked chicken or pork chops. It also shows up on our Holiday dinner tables with the more common relishes like Pickles and olives. This one is from the Ball canning book with my own tweaks.
Sharp, Sweet and Savory, as well as Succulent.
Featured Pinch Tips Video
- 4 qt
- chopped mixed sweet peppers (i used yellow wax, red, yellow, green and orange bell peppers)
- 3 or 4 medium
- onions, chopped
- 4 Tbsp
- mixed pickling spice
- 1 1/2 c
- 4 tsp
- canning salt
- 3 1/2 c
- white vinegar
- hot red chilie peppers, finely chopped (optional)
I SAVED ABOUT 1 1/2 PINTS OUT AND ADDED CHOPPED RED JALAPENO FOR MY FRIENDS WHO HAVE NO TASTEBUDS. LOL
1Wash, seed, devein and chop peppers and onions, and place them in a large bowl. (This may be done in a food processor by pulsing until chopped. 3/8" dice or so. I prefer the look of hand chopped) Cover with Boiling water and let stand 5 minutes. Drain, Cover again with boiling water and let stand 10 minutes. Drain and reserve til needed.
3Add drained vegetables and simmer for 10 minutes. Remove spice bag and bring vinegar mixture to a boil.