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Home Canned Pepper Relish ~ Sweet or Hot ~ Canning



#PepperRelish #Canning #Peppers

Stock your pantry with this versatile relish. It’s a great way to use up peppers if your garden is over flowing. Use as a condiment for brats, burgers or hotdogs; a topping for pizza; drizzle over cream cheese and serve with crackers for a delicious appetizer; serve with any meat; add to BBQ sauce or salad dressing for extra flavor; and perfect for a charcuterie board.

10 c. total peppers (I used a combination)
5 cups ground green or red bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)
5 cups ground jalapeño peppers (About 3 to 4 pounds before grinding)
1-½ cups ground onion (3 medium yellow onions, 2.5 to 3 inches diameter, before grinding)
2-½ cups distilled white or cider vinegar (5%)
2 cups sugar
4 teaspoons pickling salt
4 teaspoons mustard seed

Ladle hot relish into hot pint or smaller jars, leaving ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.

Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes

Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.

Recipe Source: https://nchfp.uga.edu/how/can_06/hot_pepper_relish.html
https://nchfp.uga.edu/publications/nchfp/factsheets/PepperRelish_sweet_framedweb2011.pdf

This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.

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xo~Carol

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32 Comments

  2. Shelley G.

    That relish is so pretty. I think I will make this as I have an abundance of peppers right now. You mentioned a couple ideas what to use it with, but did I miss the ones in the description? I didnt see them.

  4. Henry Cooks

    Your peppers are gorgeous, and that looks really good. I have the grinder attachment, but your way looks way easier than hauling it and and cleaning the one I have.

  5. Aaron Peters

    Just made this today. This hot pepper relish is amazing!!! I like it better than my zucchini relish!! Yummy!!

  6. Dru Marks

    This recipe is insane. I think I like this better than relish with cucumbers. I did like you and used a mix from the garden, minding the correct amounts measured. I know it's just a relish, but the house smells so good. I need a root beer and a hot dog now. Thanks, Carol! Another hit for sure! For those with a Vitamix, the wet chop technique works perfectly for this recipe. Two to three pulses and it was exactly the right size.

  7. VICKIE LITCHFORD

    Hi Carol. First of all I love your site. I have tried a few of your recipes and have not been disappointed. For this recipe I have some New Mexico Hatch Green Chile that we roasted and we have placed them in the freezer. Can I use the frozen chile in this recipe? Thanks

  8. Dana Ramey

    I have a recipe for green chili chipotle relish . I want to ask you your opinion on safe way to can, if anything needs to be added in order to can. Homegrown of course would be best. Recipe as follows (for 1 jar)
    1- 7 oz can chipotle peppers in Adobe sauce
    1-10 oz can rotel tomatoes
    1 -4 oz can green chilies
    1 cup sugar,
    Cook all together until desired consistency.
    Carol, I need your expertise.

  11. LavenderPatch

    I wish I had planted more of a variety. I only did banana, bell and jalapeños. The bananas didn’t produce much bit the others did very well. In all I think I had 20 plants. I am seeding all my jalapeños and dehydrating them for grinding. I made pepper jelly and pickled some. They are coming out of my ears!!!

  15. Freedom 0131

    I may have missed the answer to this question but can you double stack your jars in the water bath canner? Divider between layers and 1 inch of water over top of the top layer. I hope this question makes sense

  17. Gwen Coplen

    I need that nail polish. Do you remember the color and brand? Plus videos great I’m gonna try that.

  18. rodney southard

    I am not sure but I think my grandma made this years ago she always called it sweet pepper relish never could find her recipe being she was born in the earley 1900's and it was just a memory to her, the greatest with pinto beans, I will try this Carol

  22. James Ward

    The canner you used looks like a water bath canner? So 10 minutes on my American canner after it hits 10# of pressure?? I have to try this recipe

  23. Chocolate Vegan Girl

    Omg I made this tonight and it’s AMAZING. Can’t go wrong if this lady here is making ANYTHING! If she says it’s delicious I promise you it is🔥🔥🔥🔥 ok I had this on the side with some squash fritters 🙌🏾

  28. The Timmerwoodz

    Made this today, and all I can say is WOW! So delicious, mine packs a good punch but has such a great flavor. I didn’t know peppers were a 1:1 swap out so I put a little extra heat it it. I appreciate you sharing step by step of approved and tested recipes.

  29. Melissa Sites

    Thanks so much for sharing this recipe. My mom and grandmother (in WV) made this relish every summer. They ground it in the blender, so it was a little bit watery. 😛 This summer I wanted to make it with hot peppers, so I was very glad to learn that hot and sweet peppers are interchangeable in the recipe. I also wanted to cut the sugar, so we looked that up and it seems like sugar is not part of the safety aspect of canning, but more for texture. So I cut it by half. It is still a little sweet, but not too much so. I halved the recipe and canned five half pints. Very proud to have relish on my shelf this year!! Thank you!! delicious on eggs, and on crackers with cheese. 🙂

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