Homemade Sweet Pepper Relish Canning Recipe
This Homemade Sweet Pepper Relish is so much more than a hot dog topping. In south Georgia, it’s often on the table as an accompaniment to fresh summer vegetables. A dinner of fried chicken, fresh corn, fresh field peas, sliced tomatoes, and cornbread with a dollop of pepper relish on the side of the plate is an absolute delight. This canning recipe makes six pints to enjoy all year round.
Nothing says “Southern comfort food” quite like a jar of Homemade Sweet Pepper Relish! When I was growing up, our summertime suppers were often much more heavily slanted toward all the fresh vegetables available than the main protein component of the meal. As a matter of fact, it wasn’t unusual for us to have nothing but fresh veggies, prepared Southern-style of course, along with cornbread and a variety of relishes such as this one.
Typical Southern suppers during that time often consisted of fresh corn on the cob (or creamed field corn), fried okra, fresh field peas of many different varieties, fresh butter beans, fresh squash, and much more! Whatever Mama happened to be working on putting up from the garden was part of that night’s supper. And there was always some sort of relish available as a complement to the vegetables.
This lovely, tangy condiment is made with colorful sweet peppers, onions, and a simple mixture of sugar, vinegar, and pickling salt. If you have an abundance of bell peppers, this is a really delicious way to use them! And it’s sure to become a family favorite.
Equipment Notes
You’ll need six pint canning jars with rings and new lids, along with a canner or a pot large enough to accommodate the jars for processing. A canning rack and canning tools will make the job much easier.
About Home Canning Food
If you haven’t canned before, please take some time to get acquainted with the process. My posts on Homemade Strawberry Jam or Favorite Kosher Dill Pickles are good places to start! And, if you’re using internet resources, make sure that they’re reliable. There is a lot of “rebel” canning information out there, and, in my opinion, most of it is not safe. For your and your family’s health, please follow proven guidelines that come from reputable sources.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 1 Hour 10 Minutes
Servings: 96
Primary Ingredient(s): Peppers, Sugar, Vinegar
Skill Level: Medium
What You’ll Like About This Recipe
- This relish has a sweet, tangy bite that perks up everything from field peas to a humble hot dog.
- It’s processed to be shelf-stable, so it’ll keep for months. Just pull out a jar when you need a little something extra.
- Perfect for gift-giving, especially during the holidays. A homemade jar of this relish with a ribbon tied around the ring is always a hit.
- It’s a great way to use up an overabundance of fresh garden bell peppers.
Ingredient Notes
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- Green and Red Bell Peppers: Equal parts red (or yellow or orange) and green peppers give a variety of colors and flavors. The green peppers have a slightly green, or underripe, flavor, while the red peppers are sweeter.
- Onions: I prefer yellow onions for this recipe only because they’re more traditional. Feel free to use others if you like.
- Sugar: Sugar is important for both flavor and preservation qualities. The sugar, along with vinegar and salt, makes a standard pickling solution.
- White Vinegar (5% acidity): Check the vinegar you are using to make sure that it is 5% acidity. Recently, it has been noted that vinegar producers have been diluting the vinegar to 4%, which is not safe for canning purposes.
- Pickling Salt: Essential in this recipe for balanced flavors.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see Pepper Relish on page 321 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Sweet Pepper Relish
This is a USDA-approved method that I’ve used for years, and it’s a safe, reliable way to make sweet pepper relish for home canning.
- Start by washing the canning jars and keeping them hot until ready to use. Prepare the lids and rings according to the manufacturer’s instructions. Fill a boiling water canner about two-thirds full and keep it hot on the stove.
- Core the peppers and cut them into large chunks. Peel the onions and cut them into quarters or big pieces to make them easier to grind.
- Grind the bell peppers and onions using one of two methods: pulse in batches in a food processor, or run them through a stand mixer fitted with a grinder attachment. Either way, work in small amounts to avoid overloading the equipment.
- Lightly drain the chopped mixture in a colander. No need to press out all the moisture—just let the excess liquid run off.
- In a large, heavy saucepan, combine the drained peppers and onions with the sugar, vinegar, and salt.
- Bring the mixture to a boil over medium-high heat, then reduce it to a simmer. Let it cook for 30 minutes, stirring occasionally to keep everything moving.
- Working quickly, fill the hot jars one at a time, leaving 1/2 inch of headspace. Wipe the rims with a damp paper towel, then place the lids on and screw the rings on until just fingertip tight.
- Place the jars in the canner, making sure the water covers them by at least 1 inch. Bring the water back to a boil and process for 10 minutes.
- Remove the jars and place them on a folded kitchen towel. Let them sit undisturbed until completely cool (at least 8 hours, preferably overnight).
- When the jars are completely cooled, check the seals by pressing gently on the center of each lid. If there is any movement, that indicates that the jar did not seal properly and should be stored in the refrigerator to be used first. Remove the bands from the properly sealed jars, wipe the tops clean and store in a cool, dark place.
Canning vs. Refrigerator Storage
If you just don’t want to do the canning process, you can still make the recipe and simply store it in the refrigerator. For refrigerator storage, let the jars cool completely before transferring them to the refrigerator. Unopened, refrigerated relish will last for about 3 or 4 months.
Troubleshooting Tips
- Don’t skip the draining step. After grinding the peppers and onions, let them drain in a colander long enough to remove the excess liquid. Too much moisture will make the finished relish runny.
- Watch the simmer. Once the mixture comes to a boil, turn the heat down and let it simmer gently. Stir it now and then to keep anything from sticking to the bottom of the pot.
- Keep those jars hot. Cold jars going into a boiling water bath can crack. Make sure they’re hot when you fill them. I always keep mine in the canner full of hot water until I’m ready to use them.
- Check the headspace. Leaving 1/2 inch of space at the top of each jar is what creates a proper seal. It’s important to be precise as too little or too much space can cause seal failures.
- If a jar doesn’t seal, don’t panic. It happens, even to experienced home canners. Just pop that one in the fridge and use it within a few weeks. The rest, once sealed and cooled, will keep in the pantry for up to a year.
Recipe Variations/Substitutions
This is a tested canning recipe, and as such, it should be followed exactly to ensure the correct pH for shelf-stable storage. Changing the proportion of ingredients can affect the safety of your finished product. There are, however, a few ways that you can alter the recipe without causing problems.
- Spicy Pepper Relish: To make a hot pepper relish, substitute an equal volume of chopped hot peppers, such as jalapeños, for some of the sweet peppers.
- Smaller or Larger Batch: You can safely halve or double the recipe as long as you keep the same proportion of ingredients.
How to Serve Sweet Pepper Relish
You may think that the most obvious use would be as a hot dog topping, right? However, in the South, pepper relish is more commonly served as a condiment alongside fresh summer vegetables. A typical old-fashioned dinner plate would consist of a protein such as fried chicken or pork chops with fried okra, fresh field peas (white acres or pink-eyed purple hulls), fresh creamed field corn, sliced fresh tomatoes, cornbread, and a large dollop of relish.
And that’s not all! You can use this delicious relish in so many ways. Make it an appetizer by serving it with cream cheese and crackers. Or try it as a topping for grilled chicken or pork, or spooned over a big bowl of pinto beans. It also makes really lovely holiday gifts.
And, oh yeah, it’s definitely great on a hot dog!
Storage Information
In the Pantry: Sealed jars should be stored in a cool, dark place and used within one year. Once opened, store it in the refrigerator for up to 2 weeks.
In the Fridge: If you’ve decided not to process the jars for canning, store the cooled jars in the refrigerator and use them within 3 to 4 months. Once opened, use the contents within 2 weeks.
More Recipes You’ll Like
- If you like your pickles with Southern flair, my pickled okra is crisp, tangy, and just the right amount of garlicky. It’s a favorite in our house for serving alongside everything from peas to a ham sandwich.
- For something quicker but just as flavorful, these refrigerator pickled peppers are a great choice. No canning required. You just slice, pack with brine, and tuck them in the fridge.
- When tomatoes are coming in faster than you can eat them, I always put up some home-canned tomatoes. It’s a reliable method that will fill your pantry with the taste of summer to use in soups, stews, and sauces all year long.
- If you have fresh tomatoes, onions, and peppers on hand, you can make my basic salsa in no time. It’s chunky, bright, and makes a side for anything Tex-Mex.
- Favorite Kosher Dill Pickles
- Refrigerator Kosher Dill Pickles
- Tomato Jam
- Homemade Strawberry Jam
Questions About Sweet Pepper Relish
The relish is actually ready to eat as soon as it cools, but the flavors improve greatly if you let it sit for two to three weeks.
Well… yes and no. If you’re canning, then NO, you cannot reduce the amount of sugar without altering the pH of the recipe and potentially making it unsafe for consumption. If you’re not canning, then you can make any changes you like.
You can use any vinegar that has an acidity of at least 5%. Apple cider vinegar will, however, definitely change the taste of this relish.
Because you’re processing the jars in a boiling water canner for at least 10 minutes, pre-sterilizing the jars isn’t necessary. They just need to be very clean and kept hot until filled.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Homemade Sweet Pepper Relish
Ingredients
- 6 pint canning jars with lids and rings
- 12 green bell peppers
- 12 red bell peppers
- 7 medium onions
- 3 cups sugar
- 3 cups white vinegar 5% acidity
- 2 tablespoons pickling salt
Instructions
- Wash the canning jars and keep them hot until ready to fill. Prepare the lids and rings according to the manufacturer’s instructions. Fill a boiling water canner about 2/3 full and keep hot until needed.6 pint canning jars with lids and rings
- Core the peppers and cut them into large chunks. Peel the onions and cut them into large pieces.12 green bell peppers, 12 red bell peppers, 7 medium onions
- Grind the bell peppers and onions by either 1) pulsing in batches in a food processor or 2) using a stand mixer with a grinder attachment. Work in batches and don’t overload the food processor.
- Lightly drain the peppers and onions in a colander.
- In a large, heavy saucepan, combine the prepped peppers and onions with the remaining ingredients.3 cups sugar, 3 cups white vinegar, 2 tablespoons pickling salt
- Bring the mixture to a boil and then reduce the heat to a simmer. Continue cooking, stirring frequently, for 30 minutes.
- Working quickly, fill the hot jars one at a time, leaving 1/2-inch of headspace. Clean the jar rims with a wet paper towel and apply the lids and rings until just fingertip tight.
- Place the hot, filled jars into the canner rack and lower it into the water (water should cover the jars by at least 1 inch). Bring the water back to a boil and process for 10 minutes.
- Remove the jars from the canner and place them on a kitchen towel to cool.
- When cool, check for complete seals. Store in a cool, dark place.
Notes
- Store completely cooled jars in a cool, dark place and use within one year.
- After opening a jar, store it in the refrigerator and use the contents within two weeks.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on June 25, 2024. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
for a small batch with say 4 peppers and 2 onions would I still use the same amount of salt, sugar, and vinegar?
Because this is a tested and approved canning recipe, the ingredients must be kept in the same balance when changing the volume of the recipe in order for it to be safe. If you wanted to make a batch using only 4 peppers, that would be 1/6 of the whole recipe and you would need to use 1/6 of each of the remaining ingredients. Canning is a very precise science and you cannot alter the balance of the ingredients without potentially creating an unsafe product. So, to answer your question – no. In that case, you would use only 1/6 of each of the ingredient amounts called for in the full recipe.
Do you have an idea of how many cups of diced peppers it would take to make this recipe? I just harvested the last of my peppers, and before I decided what I wanted to do with them, I sliced some and diced others. Backwards, I know…lol. Thank you.
I don’t know, so I did a Google search for “how many cups is one diced bell pepper?” The answers were all over the place. Some said 1/2 cup (I’m sure that’s not right!), some said 1 cup and others said 2 cups. Of course, it depends on the size of your pepper, right? I think the best information may be on this site: https://thespicetrain.com/peppers-to-cups-conversion/
I found the same thing with Google, that’s why I thought I’d ask. Thank you for your response and for the reference article. I appreciate it.
Do you think Hungarian peppers would work in this?
I haven’t tried this recipe with Hungarian peppers. I feel sure they would change the flavor profile dramatically.