This recipe is great on anything that you would put relish on. It's great on brats, hotdogs, and hamburgers. The ingredients are very simple and consist of bell peppers and onions. Great for using up all those end of the season peppers. If you like it hot, you can add jalapeno peppers for a little spice.

Advertisement

Ingredients

128
Original recipe yields 128 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.

    Advertisement
  • Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.

  • Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.

Nutrition Facts

16.9 calories; 0.1 g protein; 4.1 g carbohydrates; 0 mg cholesterol; 18.8 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2010
I am preparing this just to serve as a side for a hot dog grill party I was wondering if I still need to heat it for 30 minutes even though I'm not canning it or if it will be fine to just serve it? Read More
(30)

Most helpful critical review

Rating: 2 stars
09/13/2010
I made this recipe and after sampling it wished I had only put 2 T of pickling spice in it. Way too much corriander seed so it overwhelmed the star of the recipe...peppers and onions! To save the relish I added 3 cups of diced cherry tomatoes. For a great dip mix the altered relish with cream cheese and serve with crackers or tortilla chips. Read More
(13)
23 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/12/2010
I am preparing this just to serve as a side for a hot dog grill party I was wondering if I still need to heat it for 30 minutes even though I'm not canning it or if it will be fine to just serve it? Read More
(30)
Rating: 4 stars
10/17/2007
This is a nice recipe. I followed it to pickle my end-of-season peppers from my garden. I used mostly cherry peppers Anaheim and jalapeño peppers mixed in with some red bell pepper finger carrots and lots of onions. Thanks for the recipe! Read More
(29)
Rating: 5 stars
11/23/2009
Excellent!! Everyone loved it. I used a homemade pickling spice recipe that I had. I added it to allrecipes just in case anyone else was interested. Read More
(23)
Advertisement
Rating: 5 stars
09/29/2010
I was happy with the results but wondered if the pickling spices will soften up or if they should have gone into a cheese clothe bag & removed after cooking? Also this recipe doubled makes 7 pint jars. Read More
(17)
Rating: 2 stars
09/13/2010
I made this recipe and after sampling it wished I had only put 2 T of pickling spice in it. Way too much corriander seed so it overwhelmed the star of the recipe...peppers and onions! To save the relish I added 3 cups of diced cherry tomatoes. For a great dip mix the altered relish with cream cheese and serve with crackers or tortilla chips. Read More
(13)
Rating: 5 stars
07/06/2010
Made this wonderful relish yesterday from garden grown peppers and it came out fantastic! After canning we had a little extra left over so we fired up the grill and made some burgers and put the relish on them and YUMMM! I added 1/2 white sugar and 1/2 light brown sugar. Thanks for a great recipe! rs Read More
(12)
Advertisement
Rating: 4 stars
07/24/2011
This was a good recipe. Recipe yielded less for me than stated but that wasn't a problem. As well you need to add a lot of hot peppers if you want to spice it up. I added 6 jalapeno peppers and couldn't even taste them. I like things spicy so if I make it again I might try replacing all the bell peppers with jalapeno's. We use it on every burger and dog this summer so far and will have to make more soon! Read More
(7)
Rating: 5 stars
10/14/2011
My family loves this we will be making it every year. Read More
(7)
Rating: 4 stars
01/15/2012
We had so many peppers during the summer I knew we needed a quick but tastey use for them. We've used this relish on hot dogs mixed it into muffuletta spread stuffed into portabellas adds great flavor to cream cheese when using for a dip. Read More
(6)