Two Pepper Relish Recipes

Pickled Pepper-Onion Relish
Pickled Corn-Pepper Relish

These recipes are from the Home Food Preservation section of the Penn State Cooperative Extension’s Web site.

Pickled Pepper-Onion Relish
(makes about 9 half-pints)

6 cups onions, finely chopped
3 cups sweet red peppers, finely chopped
3 cups green peppers, finely chopped
11⁄2 cups sugar
6 cups vinegar (5%), preferable white
distilled
2 tbsp canning or pickling salt

1. Wash and chop vegetables.

2. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes).

3. Fill sterile jars with hot relish, leaving 1⁄2-inch headspace, and seal tightly. Store in refrigerator and use within one month.

4. If extended storage is desired, jars must be processed immediately after filling in a boiling water canner. Process for 5 minutes at 0–1,000 feet elevation above sea level, 10 minutes from 1,000–6,000 feet, or 15 minutes above 6,000 feet.

Pickled Corn-Pepper Relish
(makes about 9 pints)

10 cups fresh whole-kernel corn (16 to 20 medium-size ears)
21⁄2 cups sweet red peppers, diced
21⁄2 cups sweet green peppers, diced
21⁄2 cups celery, chopped
11⁄4 cups small onions, diced
13⁄4 cups sugar
5 cups vinegar (5%)
21⁄2 tbsp canning or pickling salt
21⁄2 tsp celery seed
21⁄2 tbsp dry mustard
11⁄4 tsp turmeric

1. Boil ears of corn for 5 minutes. Dip in cold water. Cut whole kernels from cob.

2. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer for 5 minutes, stirring occasionally.

3. Mix mustard and turmeric in 1⁄2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer for another 5 minutes. If desired, thicken mixture with flour paste (1⁄4 cup of flour blended in 1⁄4 cup of water) and stir frequently.

4. Fill jars with hot mixture, leaving 1⁄2-inch headspace. Adjust lids and process jars in a boiling water canner.  Process for 15 minutes at 0–1,000 feet elevation above sea level, 20 minutes from 1,000–6,000 feet, or 25 minutes above 6,000 feet.