Making Homemade Sweet Pepper Relish
This recipe can be altered to be made spicy in stead of sweet. Just substitute some of the bell peppers for spicy ones.
Homemade Sweet Pepper Relish
Sweet, tangy, and bursting with flavor, this homemade sweet pepper relish is a delicious condiment that can brighten up any dish. It pairs wonderfully with sandwiches, burgers, grilled meats, or even as a topping for crackers and cheese. With a few basic ingredients and simple steps, you can create a batch of homemade sweet pepper relish that’s perfect for gifting or keeping in your pantry for later. Follow this easy recipe, and don’t forget the canning tips for long-term storage!
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Serves:
1 jar of 300 ml
Time to Prepare:
20 min
Time to cook or cure:
35 min
Skill
waterbathing (optional)
Serves:
300 ml jar
Time to Prepare:
20 min
Time to cook or cure:
35 min
Skills:
waterbathing (optional)
Ingredients & Tools
Ingredients
- 4 large bell peppers (use a mix of red, yellow, and orange for a vibrant relish)
- 1 ½ cups white wine vinegar
- 1 ½ cups unrefined sugar
- 1 tablespoon mustard seeds
- 1 teaspoon salt
Tools
- Chopping board
- Knife
- Large saucepan or pot
- Wooden spoon
- Sterilized glass jars with lids
- Water bath canner (or a large pot with a rack)
- Ladle and wide mouth funnel (for filling jars)
Tips for Success:
- Colorful Peppers: Use a variety of colors for a more visually appealing relish. Red, yellow, and orange peppers will give a beautiful, bright result.
- Adjusting Sweetness: If you prefer a less sweet relish, you can reduce the amount of sugar slightly or use a natural sweetener like honey.
- Check the Seal: After processing in the water bath, always check that your jars have sealed properly to ensure safe storage. If any jars didn’t seal, refrigerate and use them first.
Enjoy your homemade sweet pepper relish as a versatile topping, condiment, or side. It’s a delicious, sweet, and tangy addition to your pantry that can brighten up any meal!
Directions
Simply follow these steps in order to make sweet pepper relish:
1. Prepare the Peppers
Start by washing your bell peppers thoroughly. Using a chopping board and knife, remove the stems, seeds, and inner membranes. Chop the peppers into small, uniform pieces to ensure an even texture in your relish. The size of the dice is up to you, but a fine chop works well for spreading.
2. Cook the Relish
In a large saucepan over medium heat, combine the chopped bell peppers, white wine vinegar, unrefined sugar, mustard seeds, and salt. Stir everything together until the sugar dissolves. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 20-30 minutes. Stir occasionally to prevent sticking.
You’ll know the relish is ready when the liquid has reduced, and the peppers are tender but not mushy. The mixture should be thickened, with a balance of sweet and tangy flavors.
3. Prepare the Jars
While the relish is simmering, ensure your glass jars are properly sterilized. Wash them in hot, soapy water and rinse well. Then, place the jars in a large pot of boiling water for 10 minutes to sterilize them. Remove the jars using tongs and set them on a clean towel to dry. Make sure the lids are clean as well.
4. Fill the Jars
Once your relish is ready, carefully spoon it into the sterilized jars using a ladle and funnel. Fill the jars, leaving about ½ inch of headspace at the top to allow for expansion. Wipe the rims of the jars with a clean cloth to remove any spilled relish, and screw on the lids until they are snug but not overly tight.
5. Water Bath for Shelf Storage
If you want to store your sweet pepper relish on the shelf, you’ll need to water bath can the jars. Here’s how:
- Prepare the water bath canner: Fill your canner (or large pot with a rack) with water and bring it to a boil. The water should be deep enough to cover the jars by at least 1 inch.
- Process the jars: Place the jars carefully into the boiling water using a jar lifter or tongs. Once all the jars are in, cover the pot and let them process in the boiling water for 10 minutes.
- Cool and store: After 10 minutes, carefully remove the jars from the water and place them on a towel to cool. As they cool, you’ll hear a “pop,” which means the jars are sealing properly. Let them sit undisturbed for 12-24 hours. Once cooled, check that the lids are sealed by pressing down on the center—if it doesn’t pop back, your jar is sealed.
Storage
If sealed properly, your sweet pepper relish can be stored on the shelf for up to a year. Once opened, keep it in the refrigerator and use within 2-3 weeks.
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