Homemade Sweet Pepper Relish

Make your own canned Sweet Pepper Relish at home! Not only is it a great hot dog topping, it's perfect with fresh garden vegetables!

Prep Time 30

Cook Time 30

Processing Time: 10

Total Time 1 10

Servings servings

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.

This recipe yields six 1-pint jars. A serving is one tablespoon.

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.