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Canning Pickled Pepper-Onion Relish


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Canning Pickled Pepper-Onion Relish

  • 6 cups finely chopped onions
  • 3 cups finely chopped sweet red peppers
  • 3 cups finely chopped green peppers
  • 1 1/2 cups sugar
  • 6 cups vinegar (5 percent), preferably white distilled
  • 2 tbsp canning or pickling salt

Yield: 9 half-pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes). Fill sterile jars, with hot relish, leaving 1/2 inch headspace, and seal tightly. For more information on sterilizing jars see "Sterilizing Empty Jars". Store in refrigerator and use within one month. Caution: If extended storage is desired, this product must be processed.

Process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Pepper-Onion Relish in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 5 min 10 15



Relishes, Salads

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.