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Preparing and Canning Relishes

Pickled Pepper-Onion Relish

  • 6 cups finely chopped onions
  • 3 cups finely chopped sweet red peppers
  • 3 cups finely chopped green peppers
  • 1-1/2 cups sugar
  • 6 cups vinegar (5 percent), preferably white distilled
  • 2 tbsp canning or pickling salt

Yield: 9 half-pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes). Fill sterile jars, with hot relish, leaving 1/2-inch headspace, and seal tightly. For more information on sterilizing jars see "Sterilizing Empty Jars". Store in refrigerator and use within one month. Caution: If extended storage is desired, this product must be processed.

Process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Pepper-Onion Relish in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 5 min 10 15

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

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