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 post for my Nuclear Jalapeño Pepper Relish! This recipe is a perfect alternative for those who do not like spicy food!
Don’t forget to check out the Nuclear Jalapeño Pepper Relish too!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second one is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. 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!
Xoxo,
Sweet Pepper Relish
Ingredients
- 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 vinegar
- 1.5 cups sugar
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp dry mustard
- 1.5 tsp celery seed
Instructions
- 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 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!
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!
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!
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!
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!
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!