Carry the taste of summer through the year with this delicious bell pepper relish. It’s fairly easy to make, and the colors are beautiful enough to grace any kitchen display. Jars of the relish make great hostess gifts too, and family members will be begging for their own jars.
2 dozen bell peppers - use red, green, and yellow for a bright relish
3 large onions
4 cups vinegar (5%)
2 cups sugar
3 tablespoons canning salt
Wash and drain the vegetables. Chop fine, using food processor if possible. Cover the vegetables with boiling water and let sit for 10 minutes. Drain, then cover again with boiling water. Bring mixture to a boil, then remove from heat and let sit for another 10 minutes.
Drain well. Use a kitchen towel to press all water out of vegetables through colander. Just don’t crush them.
Place the veggies back in the pot and add the vinegar, sugar, and salt. Cook over medium heat for 15 minutes.
Pack into sterilized jars, seal and process in boiling water back for five minutes.
This recipe makes approximately 6-8 pint jars.
How to Sterilize Jars
Canning jars are readily available in the spring and summer months at most grocery stores, but if you have trouble finding them, do a search online. Canners commonly call the jars by the name some of the manufacturers, like Ball, Kerr, or Mason jars.
Once you get the jars home, examine each one carefully for cracks or chips. Use only the jars in prime condition. Wash the jars in hot soapy dishwater, or in the dishwasher, then rinse thoroughly to remove all soap residues. The best way to do this is by soaking the jars in a vinegar bath after the first wash. Add one cup of vinegar to a gallon of hot water and soak for several hours. Rinse well and let air dry.
Water canners are the easiest way to sterilize the jars, but a large stock pot works just as well. Place the jars upright in the pot, and cover with cold water. Bring the pot to 180 degrees on high heat, then turn off heat. The jars should stay in the hot water until you get ready to fill with the relish, jam, jelly, or pickles.
You can reuse the jars year after year, but be sure to purchase new lids so they seal completely. You’ll need to sterilize the lids the same way as the jars, just don’t boil the lids. Boiling could damage the seals if not properly place on jars at time of boiling.
