Pepper And Onion Relish Recipes

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SWEET PEPPER AND ONION RELISH (HARRY AND DAVID COPYCAT)



Sweet Pepper and Onion Relish (Harry and David Copycat) image

A copycat recipe for Harry & David favorite. Delicious mixed with cream cheese and spread on crackers or used as a glaze for pork and chicken.

Provided by Kimberly Killebrew

Categories     condiment     dip     glaze

Time 2h35m

Number Of Ingredients 10

6 cups skinned, seeded and diced tomatoes
6 cups seeded and diced red bell peppers
4 cups diced yellow onion
4 jalapenos (, seeded and diced)
2 cups white vinegar
1 1/2 cups cider vinegar
5 cups granulated sugar
2 tablespoons salt
1 tablespoon cayenne
4 tablespoons powdered pectin

Steps:

  • Place all the ingredients, except for the pectin, in a large stock pot. Bring the mixture to a boil, reduce the heat to low, and simmer for 1 1/2 hours, uncovered, stirring occasionally. Add more cayenne to taste if desired. Add the pectin and quickly bring to a boil for 1 minute. ***See NOTE below.Remove from heat and ladle the hot mixture into hot, sterilized canning jars.
  • Process the jars in a water bath canner with the water at least three inches above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours. Store in a dark, cool place. This relish will keep for up to a year.Makes about 6 pints or 12 half pint jars.

PEPPER ONION RELISH



Pepper Onion Relish image

We like this as a sandwich spread. The amount of peppers is really a total of sweet and hot. You can make it hotter or milder by shifting the ratio. As written, it's moderately spicy. From The Joy of Pickling.

Provided by dianegrapegrower

Categories     Peppers

Time 1h

Yield 6 half pints

Number Of Ingredients 8

3 cups red bell peppers, seeded and chopped
1 1/2 cups chili peppers, seeded and minced
2 cups onions, chopped
3 cups cider vinegar
1/2 cup sugar
1 tablespoon salt
1 teaspoon oregano
1/2 teaspoon ground black pepper

Steps:

  • Combine all ingredients in a nonreactive pot. Bring mixture to a simmer, and simmer until it is thick, about 30 minutes.
  • Ladle the relish into sterile pint or half-pint jars, leaving 1/4 inch headspace. Close the jars with hot 2-piece caps, and process the jars for 10 minutes in a boiling water bath.
  • Store the cooled jars in a cool, dry place.

Nutrition Facts : Calories 135.8, Fat 0.3, SaturatedFat 0.1, Sodium 1172.8, Carbohydrate 28.6, Fiber 2.5, Sugar 23.1, Protein 1.4

PEPPER & ONION RELISH RECIPE



Pepper & Onion Relish Recipe image

Quick & easy homemade condiment that can be used in so many different ways, from serving hot with pork, chicken or as a hot dip to serving as a cold appetizer.

Provided by Louise

Number Of Ingredients 6

1½ cups white wine vinegar
1½ cups white sugar
1 Tablespoon hot pepper flakes (optional)
2 red bell peppers
2 green bell peppers
2 sweet onions (yellow or white onions are fine)

Steps:

  • Pour the vinegar and sugar into the inner pot of the NInja Foodi or a pot large enough to fit the liquid and vegetables. Turn the Ninja Foodi on high sear/sauté or the stove on medium high. Add the pepper flakes and stir to combine. Bring the liquid to a boil.
  • While the liquid is boiling and reducing to create a syrupy liquid, dice your onions and peppers into ¼" dice and add to the pot.
  • Once all the vegetables are in the pot, give it a stir and reduce the heat to low-medium. Adjust the temperature as needed to maintain a simmer. Cook for about 10 minutes.
  • Serve hot or cold! See written post for different ideas on how to use the relish.

Nutrition Facts : ServingSize 1 ounce, Calories 50 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 2 g

RED PEPPER AND ONION RELISH



Red Pepper and Onion Relish image

Quick and easy.

Provided by SHER15

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h15m

Yield 80

Number Of Ingredients 6

24 red bell peppers - halved, seeded, and thinly sliced
7 onions, halved and thinly sliced
3 cups white sugar
3 cups vinegar
3 tablespoons salt
10 half-pint canning jars with lids and rings

Steps:

  • Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a 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 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once 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 48.2 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 263.8 mg, Sugar 9.8 g

SWEET AND SPICY ONION RELISH



Sweet and Spicy Onion Relish image

Provided by Food Network

Categories     condiment

Time 55m

Yield 24 ounces

Number Of Ingredients 10

2 medium yellow onions or sweet onions, when available
1/4 cup vegetable oil
1 teaspoon freshly ground black pepper
1 tablespoon crushed red pepper flakes
3 cloves fresh garlic, crushed
1 cup light brown sugar
48 ounces root beer
Hot dogs, cooked, for serving
Brown mustard, for serving
Mayonnaise, for serving

Steps:

  • Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
  • Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.

RED PEPPER ONION RELISH



Red Pepper Onion Relish image

"This relish makes the most of sweet red peppers and tangy, caramelized onions," notes field editor Trisha Kruse of Eagle, Idaho. "Don't be surprised if your picky 'veggie avoiders' go back for seconds."

Provided by Taste of Home

Time 30m

Yield 1 cup.

Number Of Ingredients 9

1 medium sweet red pepper, sliced
1 medium red onion, thinly sliced
1/2 teaspoon olive oil
1/2 teaspoon butter
1 garlic clove, minced
2 tablespoons dry red wine or reduced-sodium beef broth
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.

Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 107mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

PICKLED PEPPER AND ONION RELISH



Pickled Pepper and Onion Relish image

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.

Provided by Diva Dawn

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 5h10m

Yield 128

Number Of Ingredients 7

3 large onions, cut into thin slices
8 large green bell peppers, cut into thin strips
3 jalapeno peppers, seeded and minced
6 tablespoons pickling spice
2 cups white sugar
1 teaspoon salt
2 cups apple cider vinegar

Steps:

  • 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.
  • 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 : Calories 16.9 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 18.8 mg, Sugar 3.5 g

HOT & SWEET PEPPER & ONION RELISH



Hot & Sweet Pepper & Onion Relish image

I was looking for something to can using bell peppers, hot peppers & onion, and came up with this. We grow several different types of pepper, sweet & hot. I LOVE Hot Sauces & Relishes, recently made the Hot Pepper Butter (Mustard) #137562, and it was outstanding. Got that Canning Fever! Enjoy!

Provided by Gator Lady

Categories     Peppers

Time 1h30m

Yield 6 pints

Number Of Ingredients 8

4 large bell peppers, any color (I used 2 red, 1 yellow, & 1 green)
2 red onions
5 -10 hot peppers, depending on heat you like
2 teaspoons minced fresh garlic cloves
1 teaspoon salt, I use garlic salt
1 cup sugar
1 cup apple cider vinegar
2 tablespoons cornstarch

Steps:

  • Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
  • Finely chop peppers & onions, by hand or food processor.
  • Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
  • Can be put in containers for fridge or canned.
  • If you are canning, 10 minute minimum water bath, so cans are sealed properly.
  • Use for meats, on cream cheese & crackers, or just use you imagination.

Nutrition Facts : Calories 200.4, Fat 0.3, SaturatedFat 0.1, Sodium 397.7, Carbohydrate 48.5, Fiber 3.1, Sugar 39.5, Protein 2.2

PORK WITH SWEET PEPPER RELISH



Pork with Sweet Pepper Relish image

From Lawrenceville, Georgia, Lily Julow sends this meal-in-one. Red wine, balsamic vinegar and brown sugar season the relish that perfectly complements moist pork.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

2 large sweet red peppers, cut into thin rings
1 large green pepper, cut into thin rings
1 large red onion, thinly sliced and separated into rings
2 tablespoons olive oil, divided
1/2 cup dry red wine or reduced-sodium beef broth
2 tablespoons brown sugar
2 teaspoons balsamic vinegar
4 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • For pepper relish, in a large nonstick skillet coated with cooking spray, cook the peppers and onion in 1 tablespoon oil for 7 minutes or until onion is tender; drain. Stir in the wine or broth, brown sugar and vinegar. Reduce heat to low; cook until liquid evaporates, about 13 minutes. Remove vegetable mixture and keep warm. , Sprinkle pork chops with salt and pepper. In the same skillet, brown pork in remaining oil for 3 minutes on each side. Reduce heat; cover and cook for 5-6 minutes or until meat juices run clear. Serve with pepper relish.

Nutrition Facts :

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Top Asked Questions

How to make red bell pepper relish?
Ready In. 1 h 15 m. Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top.
How do you make onion relish?
Start with one 1.75 ounce box (4 tablespoons) and adjust the thickness after boiling the onion relish adding more if needed, before ladling into the jars to process in the water bath. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
How do you cook peppers and onions?
Wash, seed, devein and chop peppers and onions, and place them in a large bowl. (This may be done in a food processor by pulsing until chopped. 3/8" dice or so. I prefer the look of hand chopped) Cover with Boiling water and let stand 5 minutes. Drain, Cover again with boiling water and let stand 10 minutes.
How long does sweet pepper & onion relish last?
Process in a water bath canner with the water covering the top of the jars by least 3 inches and process for 20 minutes. Remove the jars from the canner and let them rest for 24 hours undisturbed before moving. This Sweet Pepper & Onion Relish will keep up to a year. This recipe makes about a dozen 1/2 pint jars.

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