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
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
||Half-pints or Pints
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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