Mary's Sweet Pepper and Onion Relish

Sweet pepper and onion relish in a white bowl with crackers and fresh red bell peppers

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Mary's Sweet Pepper and Onion Relish

Sweet red and yellow peppers, onions and jalapeños simmer with apple cider vinegar and sugar to make a sweet, tangy relish with just a little kick. Spoon it over cream cheese and crackers, serve it with grilled meats or tuck a jar in the refrigerator for sandwiches, burgers and snacking.

Prep Time30

Cook Time40

Total Time1 10

Course: Condiment

Cuisine: American

Servings: pints (about 5 quarts)

Calories: 428kcal

Cost: $42

Equipment

Very large stockpot
Cutting board
Sharp chef's knife
Food processor optional
Clean pint or half-pint jars with lids

Ingredients

20 to 25 medium sweet red and/or yellow bell peppers seeded and finely chopped
4 to 6 large sweet white onions finely chopped
3 to 4 jalapeño peppers finely chopped, or more to taste
4 cups granulated sugar
3 cups apple cider vinegar
2 tablespoons salt

Instructions

Add the chopped bell peppers, onions and jalapeños to a very large stockpot.
Add the sugar, apple cider vinegar and salt. Stir thoroughly to combine.
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally.
Reduce the heat and simmer, uncovered, for 30 to 40 minutes, stirring occasionally, until the vegetables are soft and glistening and the liquid has reduced and thickened.
Carefully ladle the hot relish into clean jars. Allow to cool, cover and refrigerate.
Serve over cream cheese with crackers, alongside beef, pork or poultry, or use it on sandwiches, burgers and sausages.

Notes

Three to four jalapeños give the relish some zip. For a milder batch, use fewer jalapeños and remove the seeds and membranes. For more heat, add another pepper or two.

A food processor makes quick work of the peppers and onions. Work in batches and use short pulses. You want the vegetables finely chopped, not puréed.

Want to make a smaller batch? This is intentionally a big-batch recipe, yielding about 5 quarts. The ingredients can be halved if you don't need quite so much relish.

Place a block of cream cheese on a serving plate, spoon the relish generously over the top and add crackers.

Important storage note: This is a refrigerator relish, not a shelf-stable canned relish. Filling jars with the hot mixture does not make them safe for pantry storage. Keep refrigerated and use within one month.

Nutrition