Easy Sweet Pepper Relish Recipes

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SWEET AND SPICY PEPPER RELISH



Sweet and Spicy Pepper Relish image

This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.

Provided by foodinjars (Marisa McClellan)

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h45m

Yield 24

Number Of Ingredients 6

1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
2 small red or orange bell peppers - stemmed, seeded, ribs removed
½ large onion, peeled and quartered
1 ¼ cups white sugar
¾ cup apple cider vinegar
1 ½ teaspoons pickling salt

Steps:

  • Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
  • Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
  • Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
  • Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g

SWEET BELL PEPPER RELISH



Sweet Bell Pepper Relish image

This sweet pepper relish recipe is a great way to preserve fresh bell peppers. Enjoy the relish on burgers and hot dogs or add it to dips and spreads.

Provided by Diana Rattray

Categories     Condiment

Time 4h35m

Yield 80

Number Of Ingredients 8

20 large bell peppers , red, yellow, orange, and green
1 1/2 pounds sweet onions
1/4 cup canning salt, or pickling salt
2 cups white vinegar
2 cups apple cider vinegar
5 cups granulated sugar
1 tablespoon yellow mustard seeds
Optional: 1 tablespoon sweet Hungarian paprika

Steps:

  • Gather the ingredients.
  • Wash the peppers, slice them in half lengthwise, and remove the seeds and ribs. Cut the peppers into large chunks-when done you should have about 6 pounds of chunks.
  • Finely chop about 1/2 to 2/3 of the peppers.
  • Grind or finely chop the remaining amount of peppers using a food grinder or food processor .
  • Coarsely chop about half of the onions.
  • Add the remaining onions to the grinder or food processor with the peppers.
  • In a large bowl, combine the chopped and ground peppers and onions with the salt . Toss to mix thoroughly, cover the mixture with abundant ice, and let stand for 3 hours in the refrigerator.
  • Drain and rinse the bell pepper and onion mixture, squeezing the vegetables with your hands to get as much moisture out as possible.
  • In a large nonreactive pot, combine the two kinds of vinegar, sugar, mustard seeds, and paprika, if using. Add the well-drained pepper mixture and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 50 to 60 minutes, until thickened. Stir occasionally.
  • In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the lids in hot water until you're ready to use them.
  • Fill a bath canning kettle about half full with water. Add the canning jars to the water and bring to a boil. Carefully remove the jars and drain.
  • Ladle the pepper mixture into the hot drained jars, leaving 1/2-inch headspace. With a damp clean cloth, wipe any spills or drips from the threads and rims of the jars.
  • Using tongs, lift lids from the water and let any excess drip off of them. Place the clean jar rims on. Screw on the jar rings firmly but not too tightly.
  • Place the filled jars into the canner. The water should be at least 1 inch above the jars. Bring the water to a boil, cover, and boil gently for 10 minutes.
  • Carefully, remove the jars to a rack to cool.
  • Once cool, check for seals. If any jars did not seal, refrigerate the relish and use it within the next three months. Label the jars with an expiration date of 12 months in the future. Keep in a cool dry place for up to 12 months.
  • Enjoy!

Nutrition Facts : Calories 61 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 355 mg, Sugar 14 g, Fat 0 g, ServingSize 5 to 6 Pints (80 Servings), UnsaturatedFat 0 g

SWEET CHERRY PEPPER RELISH



Sweet Cherry Pepper Relish image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 5m

Yield 3 cups

Number Of Ingredients 6

2 cups whole pickled cherry peppers, stemmed, plus some of the pickling liquid, optional
1/2 cup chopped fresh pineapple
2 stalks celery, chopped
1 clove garlic, grated on a rasp grater
1/4 cup extra-virgin olive oil
Kosher salt

Steps:

  • Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.

SWEET PICKLE RELISH



Sweet Pickle Relish image

This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!

Provided by cindymartin21502

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h35m

Yield 96

Number Of Ingredients 10

8 cucumbers, chopped
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup pickling salt
cold water to cover
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
3 ½ cups white sugar

Steps:

  • Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
  • Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g

APPLE & SWEET PEPPER RELISH



Apple & Sweet Pepper Relish image

Before you turn your apples into cobbler or pie, consider this unique relish. On burgers, brats or served along side pork, this sweet and savory condiment will be a game-changer at your next cookout. -Janette Schulz, McDonough, Georgia

Provided by Taste of Home

Time 30m

Yield about 7 cups.

Number Of Ingredients 7

2 cups cider vinegar
2 cups sugar
3/4 teaspoon salt
4 cups chopped peeled Braeburn or other apples (about 4 medium)
2 large onions, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped

Steps:

  • In a nonreactive Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until onions are crisp-tender, stirring occasionally. Transfer to a large bowl; cool to room temperature., Refrigerate, covered, at least 6-8 hours before serving. May refrigerate up to 2 weeks.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

SWEET PEPPER RELISH



Sweet Pepper Relish image

Make and share this Sweet Pepper Relish recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Vegetable

Time 1h

Yield 10 Pints, 10 serving(s)

Number Of Ingredients 6

12 sweet green peppers, seeds removed
12 sweet red peppers, seeds removed
12 medium onions, peeled
4 cups cider vinegar
2 cups sugar
2 tablespoons pickling salt

Steps:

  • Cut peppers into strips.
  • Quarter the onions.
  • Put vegetables through the coarse blade of a food grinder or chop in a food processor.
  • Put vegetables into a heavy kettle and pour boiling water over them to cover.
  • Let stand 10 minutes; drain.
  • Add the vinegar, sugar and pickling salt to the vegetables.
  • Mix well.
  • Bring to a boil and simmer for 20 minutes.
  • Pour into clean jars while hot and seal.

Nutrition Facts : Calories 296, Fat 0.8, SaturatedFat 0.2, Sodium 1411.2, Carbohydrate 69.5, Fiber 7.1, Sugar 55.4, Protein 3.9

SWEET PEPPER RELISH RECIPE - (3.9/5)



Sweet Pepper Relish Recipe - (3.9/5) image

Provided by mseemeyer

Number Of Ingredients 6

12 onions
12 Red Peppers
12 Green Peppers
2 cups white vinegar
2 cups sugar
3 TBSP salt

Steps:

  • The peppers could be all one color, the combination just makes it pretty. Wash the peppers and peel the onions. Chop the peppers up in a blender or food processor or by hand. If you use a blender add some water so the pieces will chop freely. Do NOT over chop, you just want them in small pieces, not into mush. Drain the excess water off after chopping. Put the peppers in a large saucepan. Do the same with the onions. Chop and drain. Add the onions to the peppers and mix well. Pour enough boiling water to cover the mixture. Let it stand for about 5 minutes. Do not drain the water off. Add vinegar, sugar and salt. Mix well, bring to a boil for 5 minutes. Pour into canning jars and process in a hot bath for 5 minutes. Be sure to keep one jar out to eat! This is WONDERFUL with any kind of meat.

AUTUMN PEPPER RELISH



Autumn Pepper Relish image

This colorful relish is a favorite with friends and family because it tastes amazing on just about everything. I like to serve it over cream cheese or a block of sharp cheddar cheese along with crackers or French baguette slices. I also include a jar in gift baskets. -Barbara Pletzke, Herndon, Virginia

Provided by Taste of Home

Time 1h40m

Yield 8 half-pints.

Number Of Ingredients 10

8 medium sweet red peppers (about 3 pounds)
6 jalapeno peppers
4 medium Granny Smith apples (about 1-1/4 pounds)
2 medium pears (about 1 pound)
1 medium onion
3 tablespoons canning salt
2 cups white vinegar
2 cups sugar
1 cup packed brown sugar
3/4 teaspoon fennel seed

Steps:

  • Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels., In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened., Carefully ladle hot mixture into 8 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.

ROASTED RED PEPPER RELISH



Roasted Red Pepper Relish image

Categories     Condiment/Spread     Garlic     Onion     No-Cook     Quick & Easy     Bell Pepper     Summer     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

3 tablespoons olive oil
4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry,chopped
1 1/2 cups chopped onions
3 teaspoons finely chopped garlic
4 1/2 tablespoons cider vinegar
3 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
  • Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

PEPPER RELISH



Pepper Relish image

This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We've also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I've caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I've made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It's just slightly hot.

Provided by CindyMarie

Categories     Spreads

Time 3h

Yield 7-9 half pints, 90 serving(s)

Number Of Ingredients 9

8 cups banana peppers, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 -6 jalapeno peppers, finely chopped
2 tablespoons salt
3 cups cider vinegar
3 cups sugar
1 teaspoon mustard seeds
2 whole jalapeno peppers

Steps:

  • Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
  • Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
  • Reduce heat and add vegetables, simmering 10 minutes.
  • Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
  • Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 31.5, Fat 0.1, Sodium 157.1, Carbohydrate 7.5, Fiber 0.5, Sugar 7, Protein 0.2

RED PEPPER RELISH



Red Pepper Relish image

Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 7

2 teaspoons extra-virgin olive oil
4 medium red bell peppers, diced small
1 medium red onion, diced small
Coarse salt and ground pepper
1/2 cup red-wine vinegar
1/4 cup sugar
1 1/2 teaspoons vinegar

Steps:

  • In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.

Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g, Protein 1 g

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From twohealthykitchens.com


QUICK AND EASY PICKLE RELISH RECIPE - ONE SWEET APPETITE
2021-05-09 Finely dice your pickles, peppers, and onion. Combine all of the ingredients in a medium sized bowl. Stir, cover, and chill at least 1 hour. Serve on top of your favorite grilled items. This makes a dill relish. Since I start with dill pickles and add more fresh dill to the seasoning, you end up with a more bold less sweet finish.
From onesweetappetite.com


17 EASY RELISH RECIPES TO MAKE YOUR FOOD SING - INSANELY GOOD
2022-03-22 Try it once, and you’ll want to put it on everything from tacos to toast. 16. Carrot Ginger Pickled Relish. Spicy and refreshing, this carrot and ginger pickled relish is really the dark horse on this list. It’s made with fresh carrots, tangy lemon juice, and fragrant ginger.
From insanelygoodrecipes.com


DEVILED EGGS WITH SWEET PICKLE - THERESCIPES.INFO
Bacon Deviled Eggs with Sweet Pickle Relish - Honeybunch Hunts great honeybunchhunts.com. 6 large eggs hard-boiled 1 teaspoon yellow mustard 2 tablespoons mayonnaise 1 tablespoon sweet pickle relish 2 slices cooked bacon crumbled 1 tablespoon chopped green onion tops optional Salt and Pepper optional Instructions Cut the eggs in half lengthwise ...
From therecipes.info


SWEET PEPPER RELISH – LUCY'S KITCHEN OF RECIPES
Directions. In a medium skillet or saute pan, heat olive oil to medium high heat and add onions, cooking until soft and translucent. Add garlic and continue to cook for another minute or two until garlic starts to become fragrant (watch garlic closely so that it does not burn) Add the diced peppers and continue to cook for another 2-3 minutes.
From lucyskitchenofrecipes.com


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