Sweet Onion & Pepper Relish

Ingredients

• 5 cups red bell peppers, chopped into ¼-inch dice
• 5 cups green bell peppers, chopped into ¼-inch dice
• 1½ cups onion, chopped into ¼-inch dice
• 6 cups white vinegar or apple cider vinegar, 5% acidity
• 1½ cups granulated sugar
• 2 tablespoons canning salt

Instructions

Prepare the Vegetables

Wash the peppers and onions thoroughly.

Remove the stems and seeds from the peppers. Chop the peppers and onions into uniform ¼-inch pieces.

Prepare for Canning

Prepare your boiling-water canner and canning jars according to current safe home-canning practices.

Keep jars hot until ready to fill.

Make the Relish

In a large nonreactive pot, combine the vinegar, sugar, and canning salt.

Bring the mixture to a boil over high heat, stirring to dissolve the sugar and salt.

Add the chopped red peppers, green peppers, and onions.

Return the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring frequently so the vegetables are evenly heated and coated with the brine.

Fill the Jars

Using a slotted spoon, pack the hot vegetables into prepared hot jars, leaving ½ inch of headspace.

Ladle the hot brine over the vegetables, making sure the vegetables remain submerged while maintaining ½ inch of headspace.

Remove air bubbles and adjust the headspace if necessary.

Wipe the jar rims clean and apply the canning lids and bands according to the manufacturer's directions.

Process

Process the jars in a boiling-water canner for 10 minutes, adjusting the processing time for your altitude as necessary.

When processing is complete, remove the jars and allow them to cool undisturbed for 12–24 hours.

Check the seals before labeling and storing.

Ways to Enjoy Onion & Pepper Relish

Serve it on burgers, hot dogs, brats, or grilled sausage. Add it to sandwiches and wraps, spoon it over grilled chicken, pair it with cheese and crackers, or add a little sweet-and-tangy garden flavor to a charcuterie board.