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Thursday, September 27, 2012

Thursday Recipe - Pepper Relish

This makes a lovely relish - sweet and slightly spicy, perfect for hot dogs and adding to tuna salad or mixing with mayo to make sandwich spread. It doesn't take too long. One batch doesn't make much, only 3 or 4 cups, which is not nearly enough for the way my family eats pickles.

Bell peppers are easy to grow. Plant four or five plants to get enough peppers for this recipe. We get enough peppers for a fresh batch every week or so starting late August and going until frost kills the plants. Of course, we also eat the peppers in other ways, so I only get two or three batches total.

Sweet Pepper Relish

12 large red or green peppers, finely chopped
1 T. pickling salt
3 c. sugar
2 c. vinegar

Mix peppers and salt. Cover and let stand at least 12 hours.

Drain peppers, pressing out all liquid. Heat peppers, sugar and vinegar t boiling, stirring frequently, reduce heat. Simmer uncovered, stirring frequently, until mixture thickens, about 45 minutes. Pack into hot jars and process to seal.

For canning, check out these books and sites:
USDA Guide to Home Canning (PDF download)
Ball (brand of canning jars) site
National Center for Home Food Preservation


  1. Sounds delicious! I'll have to give it a try.

  2. It's a great recipe. It doesn't make mass quantities, so the batches I made disappeared in a hurry.


Keep it clean, keep it nice.