SWEET AND SPICY PEPPER RELISH
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
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 PICKLE RELISH
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
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
SWEET BELL PEPPER RELISH
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
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
SURE.JELL SWEET PEPPER RELISH
Get compliments, blue ribbons and maybe even a little envy with this amazing pepper relish recipe. Everyone will love your SURE.JELL Sweet Pepper Relish.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and seed peppers. Finely chop peppers; drain well. Measure exactly 2 cups of the peppers into 6- or 8-qt. saucepot. Stir in vinegar.
- Stir pectin into prepared peppers in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
SWEET PEPPER RELISH
Make and share this Sweet Pepper Relish recipe from Food.com.
Provided by Patti B.
Categories For Large Groups
Time 1h10m
Yield 20 1/2 Pint Jars, 40 serving(s)
Number Of Ingredients 10
Steps:
- Seed and core all peppers.
- Peel onions.
- Place peppers and onions in food processor or chopper and chop coursley.
- Place peppers and onions in large pot. Pour boiling water over mixture and let stand 15 minutes. Drain.and set aside.
- Mix in rest of ingredients in pot and simmer while stirring to dissolve.
- Place peppers and onions into pot and stir well.
- Bring to boil for 5 minutes, do not cover.
- Place hot mixture into sterilized jars.
- Place sealed jars into hot water bath and process in boiling water a minimum of 10 minutes.
- Remove jars and set aside to cool. Listen for the "ping" meaning jars are sealed.
- Let jars stand a couple of days for flavors to enhance, then chill and serve.
Nutrition Facts : Calories 79.7, Fat 0.3, SaturatedFat 0.1, Sodium 357.1, Carbohydrate 18.2, Fiber 1.5, Sugar 13.7, Protein 1.1
SWEET PEPPER RELISH(HEINZ)
From Heinz Successful Pickling Guide, this is a good recipe! If you want it a little hot, add in some hot peppers. This is a canning recipe but you could half the recipe and use it in the fridge. Makes great gifts too.If you half the recipe, you will have about 1 quart.
Provided by Sharon123
Categories Onions
Time 45m
Yield 3-4 pints
Number Of Ingredients 10
Steps:
- Wash, core, and seed peppers. In a food processor(or food grinder), grind peppers and onions.
- In a 6-8 quart saucepot, combine vegetables and remaining ingredients, mix well.
- Bring to a boil over medium high heat, stirring occasionally. Boil 25-30 minutes or until thickened, stirring frequently to prevent sticking.
- Note:.
- At this point you may put in containers and refrigerate if not canning. You could probably freeze this, although I have not tried that.
- Immediately fill hot pint or half pint jars with mixture, leaving 1/2' headspace.
- Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
- Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Process pints or half pints in boiling water canner for 15 minutes.
- Makes 3-4 pints or 6-8 half pints.
Nutrition Facts : Calories 599.6, Fat 2.5, SaturatedFat 0.3, Sodium 2357.6, Carbohydrate 138.9, Fiber 11.5, Sugar 120.8, Protein 6.7
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