How to Make Red Pepper and Onion Relish - A Step-by-Step Guide

Red Pepper and Onion Relish is a versatile and delicious condiment that adds a burst of flavor to any dish. Whether you’re serving it alongside grilled meats, spreading it on a sandwich, or using it as a topping for tacos, this relish is sure to be a hit with your family and friends.

This recipe is perfect for utilizing an abundance of red peppers and onions, which are at their peak during the summer months. The combination of sweet and tangy flavors in this relish makes it a great ad...

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Ingredients

  • 24 red bell peppers - halved, seeded, and thinly sliced
  • 7 onions, halved and thinly sliced
  • 3 cups white sugar
  • 3 cups vinegar
  • 3 tablespoons salt
  • 10 half-pint canning jars with lids and rings

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 15 mins
  • Servings: 80
  • Yield: 80 servings

  • Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or 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.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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.
  • Nutrition

    48 cal.

    • Total Fat: 0g
    • Sodium: 264mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 10g
    • Protein: 1g
    • Vitamin C: 47mg
    • Calcium: 7mg
    • Iron: 0mg
    • Potassium: 105mg