Pickled Pepper and Onion Relish
Description
This pickled pepper and onion relish recipe is great on anything: brats, hot dogs, and hamburgers. Spice lovers can add jalapeño peppers for some heat.
Ingredients
•
8 large green bell peppers, cut into thin strips
•
3 large onions, cut into thin slices
•
2 cups white sugar
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2 cups apple cider vinegar
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3 jalapeno peppers, seeded and minced
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6 tablespoons pickling spice
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1 teaspoon salt
Directions
1
Inspect 6 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
2
Combine bell peppers, onions, sugar, vinegar, jalapeños, pickling spice, and salt in a large saucepan over high heat: bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes.
3
Pack hot pepper mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4
Place a rack in the bottom of a canner or large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 2 inches. Bring to a rolling boil, reduce heat to medium, and process at a simmer for 30 minutes.
5
Remove jars from the stockpot and let rest, several inches apart, until cool, about 4 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area. Refrigerate after opening.