Homemade Pepper Relish

I picked all these beautifuls babes from my garden
and these too!
I was trying to decide what I could do with all my peppers besides sticking them in the freezer, and I decided to try making relish.  Since my pickled banana peppers were delicious, I thought the odds were good that I could maybe pull it off.  I searched the internet, got a general idea of what to do and went for it!  I adapted my recipe from this one for Pepper Relish.
Pepper Relish
  • 12 cups of diced assorted peppers (red & green bell peppers, banana peppers, and jalapenos)
  • 2 medium onions – diced
  • 2 T. salt
  • 3 cups white vinegar
  • 2 cups sugar
  • 1 t. mustard seeds
  • 1 t. celery seed
  • 2 whole jalapeno peppers {additional to 12 cups above}
*I used a food processor to dice peppers and onions.
1. Combine peppers and salt in a large bowl.  Let stand for 2 hours.  Drain.
2. Combine sugar, vinegar, and mustard/celery seed in large saucepot.
3. Cut slits in the two additional whole jalapeno peppers and add to vinegar mixture.
4. Bring to boil.
5. Reduce heat and add peppers and onions, simmering 10 minutes.
6. Remove whole jalapeno peppers.  
7. Pack hot relish into clean jars, leaving 1/4-inch head space.  Adjust caps.
8. Process 10 minutes in a boiling water canner  I don’t have a canner, so let them sit in a boiling water “bath” for 10 minutes.
Notes – next time I’ll reduce the sugar even more (original recipe called for 3 cups) and increase the number of jalapenos used.
This is a yummy sweet and spicy relish.  I would prefer it to be a little less sweet and a little more spicy.  Like me.  haha.  However, for my first time making it – I think it’s pretty good!  Let me tell ya – it takes a looong time to seed 12 cups of peppers!!!

But look how pretty they turned out 🙂
Will my kids eat it?  Absolutely not.

I’m linking this recipe up with Eat at Home, and Finding Joy in My Kitchen – Ingredient Spotlight – Bell Peppers, and The Gooseberry Patch Blog

16 thoughts on “Homemade Pepper Relish

  1. I just tried this (using a little less because I have a little less) and it turned out great! I found the recipe from pinterest & so glad I did. 🙂

  2. I might suggest that you not bother to seed your peppers. I make hot pepper relish with a melange of peppers, hot and sweet—kind of gardener's pick!. I just remove the stem and grind it. I have a food processor, and that works fantastically, but I like the texture of the grind better. Thanks for taking time to post your recipe and process.

  3. I just made this with the plethora of peppers I had after the final garden harvest! I used green, sweet, italian and purple along with jalapeno of course! Reducing the sugar was a great suggestion! Thank you for the recipe! @mo’beta

  4. That is some pretty relish! My grandma used to make a very similar dish called ‘chow chow’, and that was the best thing to EVER happen to a pinto bean. Thanks for sharing your recipe.

  5. I’ve made similar before and hadn’t added garlic or onion…thanks for that!!

    a couple other ideas…

    I don’t drain it. The water/sauce that the salt leeches out in those 2 hours is very spicy and I like to leave it in. I literally chop the peppers, add salt, and leave in the pot I end up boiling it all in.

    I also don’t seed…I cut the peppers into 1-inch pieces then use a hand chopper.

    The important ratio is 4 to 1…just like you listed! If you have 4 cups of chopped peppers, use 1 cup vinegar.

    Most recipes call for the same amount of sugar as vinegar, but I use 1/2 that to start and add as needed. I taste it while it is boiling and just keep adding sugar until it’s where I like it. I find it depends on the peppers too. more habaneros = more sugar … lol.

    Thanks for posting this!

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