Pickled Pepper-Onion Relish

Gather

Ingredients

• 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

Preserve

Instructions

1. 01

   Presterilize half-pint or pint jars, keep them hot, and prepare the lids.

2. 02

   Wash and finely chop enough onions, red peppers, and green peppers to measure the listed amounts.

3. 03

   Combine the vegetables with 1 1/2 cups sugar, 6 cups 5% vinegar, and 2 tablespoons canning salt.

4. 04

   Boil gently for about 30 minutes, until the relish thickens and its volume drops by half.

5. 05

   Fill the hot jars with 1/2-inch headspace and apply the lids.

6. 06

   Place half-pints or pints in a boiling-water canner and process 5 minutes at 0–1,000 feet. Follow the longer elevation-adjusted time above 1,000 feet.
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