Pickled Pepper Relish

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Click To Enlarge Photo: Boyd Hagen

2 cups diced green pepper
2-1/2 cups diced red pepper
2 cups diced yellow pepper
2 cups diced red onion
Boiling water
12 oz. cider vinegar
7/8 cup sugar
1 Tbs. salt
1 Tbs. celery seeds
2 to 4 chipotle chilies, halved and seeded

Makes 3 pints

Fill a canning kettle two-thirds full of water and bring to a boil. Wash, rinse, and sterilize 3 pint jars by placing them in the boiling water for at least 10 min. You can keep them there until you are ready to fill them. Lids and bands can be kept in a pan of simmering water until they are needed.

Place peppers and onions in a 4-quart, non-reactive pot. Pour boiling water over the mixture and let stand 10 min. Drain.

Add vinegar, sugar, salt, celery seeds, and chipotles to the pepper mixture. Bring to a boil, reduce heat, and simmer for 15 min.

Remove jars from the boiling bath with a jar lifter and ladle the mixture into the jars while they are still warm. Fill to within 1⁄2 in. to 1⁄4 in. of the rims. Wipe rims so they are free of any vegetable particles that might disturb the seal. Put on the lids and screw on the bands, but not too tightly.

Submerge the jars in the boiling water bath for 15 min. Start timing after the water bath reaches full boil. Remove the jars and allow to stand until cool. For a proper seal, the lids should be tight and pulled down toward the inside of the jar. Store in a cool, dark place up to 6 months.

Recipe by Ben Barker
June 1997
from issue #9

posted in: peppers, condiment