Sweet Pepper Relish is a delicious condiment and a great use for all of your bell peppers at the end of the season! Sweet Pepper relish is easy to can!
This Sweet Pepper Relish is a companion article for my Hot Pepper Relish. This recipe is a perfect alternative for those who do not like spicy food.
What you need peppers
- sweet peppers – use green, yellow, orange or red bell peppers, banana peppers and the like.
- hot peppers – use jalapeno, habanero or any other you have on hand.
- dry mustard
- black pepper
- celery seed
How to make it
- Wash peppers. Halve them and remove most of the seeds and ribs. Wear latex or rubber gloves for the hot peppers. Very important! If you don’t, you will have to wash your hands 100 times to get all of the pepper oils off your hands! Don’t touch eyes or any mucus membrane! Halve them and remove most of the seeds and ribs. You can technically leave them in if you want the heat level nuclear!
- Chop up all of the peppers into small pieces. I use the food processor and just pulsed until they were the size I wanted. Don’t go too fine or they will turn into mush.
- Peel and chop up the onions fine. I use the food processor and just pulsed until they were the size I wanted.
- Add the vinegar, spices, salt and sugar.
- Mix and bring the mixture to a boil.
- Then reduce heat medium-high or medium heat and simmer for at least 10 minutes, stirring occasionally to remove any excess water.
- Pack in pint jars, leaving ½ inch headspace.
- Wipe rims of jars with damp paper towel. Remove any air bubbles.
- Apply lid.
- Screw on band fingertip tight. Place the jars in a water bath canner.
- Process for 15 minutes, adjusting for altitude. (see recipe below for altitude adjustment)
How to use it
- Use it on eggs for breakfast.
- Add it to mayonnaise or ketchup for a different, new condiment.
- Serve it on top of crackers and cream cheese for a different appetizer or mix the cream cheese with a couple tablespoon of relish for a fun dip for crackers or chips.
- Add it to soups or chili for a pop of flavor.
- Glaze pork or chicken.
- Give it as holiday or hostess gifts.
Don’t forget to check out the Nuclear Jalapeño Pepper Relish too!
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Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden!
Second one is Preparing the Garden Site.
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The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
Enjoy! And have fun cooking!
Sweet Pepper Relish
- 6 cups sweet peppers, bells, bananas, etc. chopped fine in food processor
- 3 jalapeños or other hot pepper, habanero, serrano, etc. chopped fine in food processor
- 2 cups onion, chopped fine in food processor
- 1.5 cups cider vinegar
- 1.5 cups Sugar
- 1 teaspoon turmeric
- 1 teaspoon Black Pepper
- 1 teaspoon dry mustard
- 1.5 teaspoon celery seed
- Combine all ingredients in a large pot. Heat to boiling, then reduce heat and simmer for about 20 minutes, until thickened, the consistency of pickle relish.
- Process in hot jars for 15 minutes, adjusting for altitude. For the method for canning, see this recipe
I made this last week and canned 4 pints. Son-in-law approved! Making another batch this week…been married nearly 45 years and didn’t know my hubby loves pepper relish!! Who knew!!?? Great way to use up those never ending end of the garden peppers!
I’m so glad that you all liked it! Thanks for letting me know Mimi!
Is the six cups of peppers before or after chopping. Thanks!
Measure after you chop them. Thanks for trying the recipe, Becky. Let me know how you like it!
I notice there’s no salt in this recipe?
There is no salt in this recipe, it is vinegar brined. Thanks for checking out the recipe!
This is an excellent recipe! But I found that just a teaspoon of salt really enhances the flavor, if you’re not on a low-sodium diet. I have relatives who simply can’t do capsicum spice, too, so I just make sure I’ve got some nice sweet red bells in the mix and leave the hot peppers out. Mix with ricotta and a little garlic, and this becomes a tasty “bruschetta” schmear.
Sounds good. I don’t use too much salt but that is good to know.
hello , the recipes for relish sound delish. but im wondering when recipe says process does that mean in hot water bath or pressure process ?
Hi Sue! I process this is hot water bath! I’ll be sure to update the recipe! Thanks!
Have you ever used frozen peppers for your relish? I’ve got enough peppers but not enough time. I was thinking if I ran them thru the food processor and froze them I could just make it later.
I haven’t tried that Karen. I have a feeling it would get really soggy. But I’m not totally sure. If you cold pack them, they really don’t take that much time. It’s all hands off time. If you try it, let me know how they turn out. I have a serious glut of peppers at the moment, as well!
I would suggest freezing the peppers either whole or cut in half and cored/de-seeded. (I prefer the latter, if I have time, it gets seeds out more easily). As long as they’re going to be cooked, you can thaw and drain them before processing. I do the same with “too many” tomatoes – freeze them whole, then thaw, drain, and run through a canning funnel before processing into pasta sauce.
I often do that as well.
If using proper canning technique, why do you say this only has 1 year shelf life?
I honestly keep mine for longer, but the current recommendations are that water bath canned foods are best used within one year. Thanks for bringing that up, Nick!
Do you think using Splenda instead of sugar will be acceptable?
I haven’t tried that Ann but I do not see how it would not work! It will not change the texture at all. I would say give it a try!
I just picked the very last of my peppers because it is supposed to freeze this week. I have been looking for a different recipe, and I think I have found it! This sounds so good! I can’t wait to try it!
Thank you Joanne! I’m glad you like the recipe! let me know how it goes!