Homemade Sweet Pepper Relish Canning Recipe

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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.

Pint canning jars filled with pepper relish.

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.

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: The sugar is important to both flavor and preservation qualities. Sugar, along with vinegar and salt, make 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.

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, much of it is not safe. For your and your family’s health, please follow proven guidelines that come from reputable sources.

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.

Mockup of pages 320-321 in My Southern Table cookbook.

BUY NOW!

How I Make Homemade Canned Sweet Pepper Relish

Canning jars in a sink of hot, soapy water. — **STEP 1.**

Chunks of onions and peppers in a food processor. — **STEP 1.**

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.
Core the peppers and cut them into large chunks. Peel the onions and cut them into large pieces.
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.

Vegetables combined with sugar and vinegar in a heavy pot. — **STEP 5.**

Vegetables and other ingredients cooking on the stovetop. — **STEP 5.**

In a large, heavy saucepan, combine all ingredients.
Bring the pepper 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.

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

Thin, watery relish? Don’t skip the draining process in the recipe. It’s an important step that keeps the finished relish from being watery.
Jars didn’t seal? Make absolutely sure that the jar rims are clean before placing the lids on them.

Recipe Variations

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 halve or double the recipe as long as you keep the same proportion of ingredients.

How To Use 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 Canning and Pickling Recipes You’ll Enjoy

Homemade Pickled Okra

A canning jar filled with pickled peppers and shallots.

Easy Refrigerator Pickled Peppers

Home Canned Tomatoes

Jars of finished basic salsa lined up on a kitchen towel.

Easy Basic Salsa Recipe for Canning

If you enjoyed this recipe, you might also want to check out my Homemade Pickled Okra, Refrigerator Pickled Peppers, Home Canned Tomatoes, and Easy Basic Salsa Recipe for Canning posts.

Questions About Homemade Sweet Pepper Relish

Can I use different colored bell peppers?

Yes, you can use any combination of bell peppers for a colorful relish.

How long before the relish is ready to use?

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.

Can I reduce the sugar in this recipe?

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 canning. If you’re not canning, then you can make any changes you like.

I really hope you enjoy making this delicious sweet pepper relish. It’s sure to become a staple in your kitchen, just as it is in mine!

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

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